greek-style beef & cheese ravioli
- 1 pound Ground Beef
- 1 package (9 ounces) refrigerated cheese ravioli
- 2 can (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
- 2 cup lightly packed fresh baby spinach
- 1 cup pitted ripe olives
- 3/4 cup crumbled feta cheese
Cook ravioli according to package directions; drain.
Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 6 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in ravioli; simmer 3 minutes. Stir in spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving, using 85% lean ground beef: 587 calories; 31 g fat; 155 mg cholesterol; 1677 mg sodium; 34 g carbohydrate; 41 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 5.6 mg iron; 7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.