Greek-Style Beef and Cheese Ravioli
- Greek-Style Beef and Cheese Ravioli
10/23/01 / The Oregonian
Makes 4 servings
1 9-ounce package refrigerated cheese ravioli
1 1/4 pounds lean ground beef
2 14 1/2-ounce cans diced tomatoes with basil, garlic and oregano, undrained
2 cups lightly packed fresh baby spinach, plus additional for garnish
1 cup pitted ripe olives
1/2 to 3/4 cup crumbled feta cheese
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 up into
Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes.
Stir in cooked ravioli; simmer 3 minutes. Stir in 2 cups spinach and
olives; cook just until spinach is wilted.
Sprinkle with cheese just before serving. Garnish with fresh spinach.
Mary Lou Cook, Welches, Ore. $10,000 winner, Fresh Beef category 2001
National Beef Cook-Off