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Greek Ravioli Skillet

Greek Ravioli Skillet
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
6 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 1-1/2 cups equals 543 calories, 20 g fat (8 g saturated fat), 89 mg cholesterol, 917 mg sodium,
© Taste of Home 2013

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Greek Ravioli Skillet (continued)

Nutrition Facts: 58 g carbohydrate, 6 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013