Zesty Ravioli Skillet

INGREDIENTS

• 1 pound Italian sausage

• ½ tbsp olive or avocado oil

• 5 oz. mozzarella cheese

• 3 garlic cloves, minced

• 2 cans (14.5 oz. or 398 mL each) diced tomatoes with onions, undrained

• ½ tsp salt

• ½ tsp black pepper

• 1 pkg small frozen cheese ravioli

• ⅓ cup heavy whipping cream

• 4 cups fresh baby spinach

DIRECTIONS

1. Heat your Stainless Steel Nonstick Wok over medium-high heat for 1–3 minutes. Add your sausage and cook over medium high heat until browned and cooked all the way through. Grate the cheese with the Microplane® Adjustable Coarse Grater. Add the oil and garlic, pressed with the Garlic Press, to the wok. Cook and stir for 15–20 seconds, or until the garlic is fragrant.

2. 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.

3. 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.

4. 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. Cook's Tips: Half and half can be substituted for the heavy whipping cream, if desired. I prefer to use 1 can of stewed tomatoes and 1 can of fire roasted tomatoes. I also added 2 cans of chopped mushrooms.