Zesty Ravioli Skillet...

What I ate for lunch today....

a close-up...

And yes that is Spinach and I loved every bite (for those of you who don't know me all that well I'm not a big veggie eater)!!! It was so yummy I had to share the pictures with you :)


*************UPDATE***********
I've had several requests for this recipe, so here it is :) By the way this takes only 20 minutes to prepare, yield 8 servings :)

Ingredients
*1/3 cup heavy whipping cream
*4 cups loosley packed fresh spinach leaves
*6oz Provolone cheese (grated)
*1 tbsp olive oil
*1 small jalapeno pepper (seeded)
*3 garlic cloves (pressed)
*2 cans (14.5oz) diced tomatoes w/onions, undrained
*1/2 tsp coarsley ground black pepper
*1/2 tsp salt
*1 pkg (24oz) small frozen cheese ravioli

Add oil to 12 inch skillet, heat over medium-high heat 1-3 minutes. Finely chop jalapeno and add to skillet, cook and stir 1 minute or until crisp-tender. Press garlic into skillet, cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt, pepper to skillet, cook and stir 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.