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Greek Ravioli Skillet Recipe
Greek Ravioli Skillet Recipe photo by Taste of Home

Greek Ravioli Skillet Recipe

Read Reviews (5)
4.2 5
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

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

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.

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

Reviews for Greek Ravioli Skillet(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 31, 2013

This was great and I used Ground Lamb instead of the ground beef. Turned out delicious!

MY REVIEW
Reviewed May. 14, 2013

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.

MY REVIEW
Reviewed Feb. 10, 2013

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.

MY REVIEW
Reviewed Jul. 6, 2012

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

MY REVIEW
Reviewed Jun. 8, 2012

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!

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