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.
