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2001 National Beef Cookoff category winner. Greek-Style Beef & Cheese Ravioli 1 1/4 pounds lean ground beef 1 package (9 ounces) refrigerated cheese ravioli 2 cans (14 1/2 ounces each) 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.