Zesty Ravioli Skillet

Recipe:
4 cups loosely packed fresh baby spinach leaves
6oz provolone cheese
1tbsp olive oil
1 small jalapeno pepper, seeded
3 garlic cloves, pressed
2 cans (14.5oz) diced tomatoes with onions, undrained
1/2 tsp salt
1/2 tsp black pepper
1 packages 24oz small frozen cheese ravioli
1/3 cup heavy whipping cream

Wash spinach, grate cheese.
Add oil to skillet, med-high heat 1-3 mins.
Chop jalapeno add to skillet, cook for 1 min
press garlic into skillet and cook until fragrant 15-20 seconds
add tomatoes, salt, and pepper, stir 1-2 mins until simmering
add ravioli, stir to coat
cook uncovered 4-5 minutes until tender.
Stir in cream.
Cook uncovered 1-2 mins or until simmering.
Sprinkle spinach over, cook, covered 1 minute or until spinach starts to wilt.
Top with cheese.

This is damn good. We added more spinach and no jalapeno. I think we may add the pepper next time just to see the contrast. Make sure you use a deep pan.
My main complaint with this recipe is what the hell to do with the rest of the whipping cream or half and half when we're done. I think we might start using milk.

It can also be very liquid-ee even after cooking off some of the juice from the canned tomatoes. I would recommend draining 1 can, and leaving the other undrained.