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Greek-Style Ravioli Recipe

Greek-Style Ravioli Recipe

Here's a flavorful Greek twist on an Italian classic. Hetti Williams from Rapid City, South Dakota says, "It’s an easy weekday meal that’s become one of our favorites. My husband and I enjoy it with garlic cheese toast."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 12 frozen cheese ravioli
  • 1/3 pound lean ground beef (90% lean)
  • 1 cup canned diced tomatoes with basil, oregano and garlic
  • 1 cup fresh baby spinach
  • 1/4 cup sliced ripe olives
  • 1/4 cup crumbled feta cheese

Directions

  • 1. Cook ravioli according to package directions; drain. Meanwhile, in a skillet, cook beef over medium heat 4-6 minutes or until no longer pink; drain. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
  • 2. Add ravioli, spinach and olives; heat through, stirring gently to combine. Sprinkle with cheese. Yield: 2 servings.

Nutritional Facts

1-1/4 cups equals 333 calories, 12 g fat (5 g saturated fat), 61 mg cholesterol, 851 mg sodium, 28 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Reviews for Greek-Style Ravioli

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MY REVIEW
Reviewed Aug. 18, 2015

"Wonderful taste and great use of typically frozen ravioli."

MY REVIEW
Reviewed May. 14, 2013

"Instant hit!"

MY REVIEW
Reviewed Mar. 9, 2012

"

This is fantastic! Wink So quick and easy to prepare. As suggested by two reviewers, I substituted the hamburger for Italian sausage and used Greek olives. I didn't have cheese ravioli, so I substituted Italian sausage ravioli. These are three of our favorite ingredients. This will go into my to-make-often file.  Stick out tongue"

MY REVIEW
Reviewed Oct. 20, 2011

"We tried this today and it was a huge success!! So tasty! We even substituted the beef for sausage and it was perfect! We look forward to making it again."

MY REVIEW
Reviewed Dec. 21, 2008

"This is very flavorful! My husband is very picky and he loves this recipe. We make it at least once a month.

Thank you for the recipe!"

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