INGREDIENTS
. 1/3 heavy whipping cream
. 4 cups loosely packed fresh baby Spinach leaves
. 6 oz Provolone Cheese, grated
. 1 tbsp olive oil
. 1 small jalapeno pepper, seeded
. 3 garlic cloves, pressed
. 2 cans italian stewed tomatoes, undrained
. 1/2 tsp salt
. 1/2 black pepper
. 1 pkg frozen cheese ravioli
Heat oil in medium skillet. Add jalapeno; cook and stir 1 minute. Stir in pressed garlic; cook/stir 15-20 seconds. Add tomatoes, salt and pepper. Cook/stir 1-2 minutes. Add ravioli; stir to coat; cook, uncovered, 4-5 minutes. Stir cream into skillet. Sprinkle spinach over ravioli; cook covered, 1 minute until spinach begins to wilt. Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.
Great with garlic cheese toast & fresh green salad
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