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Greek-Style Beef and Cheese Ravioli

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  • Jamie Rahm
    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
    Message 1 of 1 , Oct 29, 2001
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      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
      3/4-inch crumbles.

      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
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