Cheese ravioli in a Greek-style tomato
meat sauce with spinach, olives and crumbled feta cheese. A 2001
National Beef Cookoff category winner.
Greek-Style Beef
& Cheese Ravioli
1 1/4 pounds lean ground beef
1 (9-ounce) package refrigerated cheese ravioli
2 (14 1/2-ounce) cans diced tomatoes with basil, garlic and oregano,
undrained
2 cups lightly packed fresh baby spinach
1 cup pitted ripe olives
1/2 to 3/4 cup crumbled feta cheese
Fresh baby spinach for garnish
Cook ravioli according to package directions;
drain.
Meanwhile brown ground beef in deep 12-inch
nonstick skillet over medium heat about 8 minutes or until beef
is not pink, breaking into crumbles.
Stir in tomatoes; bring to a boil. Reduce
heat; simmer 3 minutes. Stir in ravioli. Stir in 2 cups spinach
and olives; cook just until spinach is wilted. Sprinkle with
cheese before serving. Garnish with remaining spinach. .
Serves 4.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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