Greek Ravioli Skillet Recipe
- 1 package (20 ounces) refrigerated cheese ravioli
- 1 pound ground beef
- 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
- 1. 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.
- 2. 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.
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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.