{Day 20} of the Blog Challenge

**Day 20**

{a favorite recipe}

Zesty Ravioli Skillet 
{From Pampered Chef}

1/3	cup (75 mL) heavy whipping cream
4	cups (1 L) loosely packed fresh baby spinach leaves
6	oz (175 g) provolone cheese, grated
1	tbsp (15 mL) olive oil
1	small jalapeño pepper, seeded
3	garlic cloves, pressed
2	cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
	Halved grape tomatoes (optional) Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant. Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts 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.