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Greek-Style Beef & Cheese Ravioli
- 1 ¼ lbs. Ground beef
- 1 pkg. (9 oz.) refrigerated cheese ravioli
- 2 cans (14 ½ oz. Each) diced tomato with basil, garlic & oregano, undrained
- 2 cups lightly packed fresh baby spinach
- 1 cup pitted ripe olives
- ½ - ¾ cup crumbled Feta cheese
Cook ravioli according to package directions; drain. Meanwhile brown ground beef over medium heat. Cook until no longer pink, breaking up into ¾ inch crumbles. Stir in tomatoes; bring to boil. Reduce heat; simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in 2 cups of spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving.
Bobbi's variation: This recipe is delicious as is but to make it a little healthier I substitute ground turkey for beef and use plain noodles (such as bow ties) instead of the cheese-filled ravioli. When we are in the mood for a more "saucy" dish, I use a marinara sauce (homemade or jar) instead of the canned tomatoes. Either way, it's delicious. Even my mother-in-law liked it!