Ingredients

½ tbsp (7 mL) canola oil
5 oz. (150 g) mozzarella cheese
3 garlic cloves
2 cans (14.5 oz. or 398 mL each) diced tomatoes with onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
1 pkg (24 oz./700 g) small frozen cheese ravioli
⅓ cup (75 mL) heavy whipping cream
4 cups (1 L) fresh baby spinach

Directions

Heat the oil in the Stainless Steel Nonstick Wok over medium-high heat for 1–3 minutes. Grate the cheese with the Microplane^® Adjustable Coarse Grater. Add the garlic, pressed with the Garlic Press, to the wok. Cook and stir for 15–20 seconds, or until the garlic is fragrant.
Add tomatoes, salt, and black pepper to the wok. Cook and stir with the Teak Wooden Spatula for 1–2 minutes, or until the sauce is simmering. Add the ravioli and stir to coat. Cook, uncovered, for 4–5 minutes, or until the ravioli is tender.
Stir the cream into the wok. Cook, uncovered, for 1–2 minutes, or until simmering. Sprinkle the spinach over the ravioli and cook, covered, for 2–3 minutes, or until the spinach starts to wilt.
Remove the wok from the heat and top with cheese. Cover the wok and let it stand for 1–2 minutes, or until the cheese melts.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 3 g, Protein 14 g

Cook's Tips:

Half and half can be substituted for the heavy whipping cream, if desired.

You can substitute a 24-oz (700-g) package of large cheese-filled ravioli for the small ravioli. Add ½ cup (125 mL) water to the wok with tomatoes. Increase the cook time for the ravioli to 8 minutes in step 3.