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Greek Ravioli Skillet Recipe

Greek Ravioli Skillet Recipe photo by Taste of Home

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Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said “Mmmmm!” after every bite. —Simple & Delicious Test Kitchen

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Greek Ravioli Skillet Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 package (20 ounces) refrigerated cheese ravioli
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium zucchini, sliced
1 small red onion, chopped
3 cups marinara or spaghetti sauce
1/2 cup water
1/4 teaspoon pepper
2 medium tomatoes, chopped
1/2 cup cubed feta cheese
1/2 cup pitted Greek olives, halved
2 tablespoons minced fresh basil, divided

Directions

Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain.
Drain ravioli; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 tablespoon basil. Sprinkle with remaining basil. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 543 calories, 20 g fat (8 g saturated fat), 89 mg cholesterol, 917 mg sodium, 58 g carbohydrate, 6 g fiber, 32 g protein.

Originally published as Greek Ravioli Skillet in Simple & Delicious June/July 2012, p14

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Greek Ravioli Skillet

Greek Ravioli Skillet

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Reviewed on May. 14, 2013 by AZiffle

I used bison instead of beef and black olives instead of Greek. I also browned the bison before adding the onion & zucchini. We all loved it.

Reviewed on Feb. 10, 2013 by veelbe

I thought this recipe was rather good. I did use tortellini instead of ravioli and fried my hamburger separately until it was almost browned, then added my onions and zucchini. I added a bit of salt, but I think all the flavors rounded out quite well.

Reviewed on Jul. 06, 2012 by TeresaWitt

This was not nearly as favorable as I expected...really a bit bland. It made way more than six servings too.

Reviewed on Jun. 08, 2012 by janet.peach

The flavors are delicious together. There are a few changes I think I'll make next time: I'll brown the hamburger with the onion first and drain it, before adding the zucchini. Also, I think I'll either use mini raviolis or tortellini--the larger sized raviolis get a little torn up. Other than that, the recipe was delicious and easy to prepare. It was a hit with the teenagers at our house, too!