New Page 1

back

browse more recipes

Greek-Style Beef & Cheese Ravioli
A 2001 National Beef Cookoff category winner from Mary Lou Cook of Oregon!

Prep: 5 minutes
Cook: 20 minutes
Servings: Serves 4

1-1/4 lbs. lean ground beef

1 package (9 oz.) refrigerated cheese ravioli

2 cans (14-1/2 oz. each) diced tomatoes with basil, garlic and oregano, undrained

2 cups lightly packed fresh baby spinach

1 cup pitted ripe olives

1/2-3/4 cup crumbled feta cheese

-- fresh baby spinach

	Cook ravioli according to package directions; drain.
	Meanwhile brown ground beef in deep 12-inch nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking into crumbles.
	Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in 2 cups spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving. Garnish with spinach.

Need help with this recipe? Go to: Ground Beef Basics

Recipes and Cooking Data Courtesy of the Texas Beef Council