I am hooked! Pampered Chef and I have a long long love affair ahead of us. If anyone out there is a late starter on these wonderful products, as I was, just book a party and get it over with! You won't regret it.
I am now the proud owner of REAL knives. I also purchased their garlic press, citrus press, adjustable measuring cups, adjustable measuring spoons, pizza cutter, pizza stoneware, trifle bowl, tiered plates, mix n' chop, mixing spoons, etc. etc. etc. It just never ends, and probably never will!!
Need an amazing new recipe? Try their Zesty Ravioli!
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 1. 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 2. (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 3. 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 4.
cheese is melted. Garnish with grape tomatoes, if desired.
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