Greek-Style Beef & Cheese Ravioli

Name: Greek-Style Beef & Cheese Ravioli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; refrigerated cheese ravioli; diced tomatoes with basil garlic and oregano; fresh baby spinach; olives; feta cheese

Make a Mediterranean-style meal in minutes. Add cooked ground beef, vegetables, and a tomato sauce to store-bought pasta for a quick and easy weeknight meal.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 package (9 ounces) refrigerated cheese ravioli
2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano
2 cups lightly packed fresh baby spinach
1/2 cup pitted ripe olives
1/2 cup crumbled feta cheese

Preparation

Step 1

Cook ravioli according to package directions; drain.
Step 2

Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground beef doneness.
Step 3

Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in ravioli; simmer 3 minutes. Stir in spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving.

Nutrition Information

555 Calories

0 %*

8.5g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

6.2 mg IRON

0 %DV

6.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 555 Calories; 207.9 Calories from fat; 23.1g Total Fat (8.5 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 4.1 g Monounsaturated Fat;) 134 mg Cholesterol; 1523 mg Sodium; 47.7 g Total Carbohydrate; 4.2 g Dietary Fiber; 39 g Protein; 6.2 mg Iron; 383 mg Potassium; 6.4 mg NE Niacin; 0.5 mg Vitamin B₆; 3.1 mcg Vitamin B₁₂; 6.9 mg Zinc; 23.7 mcg Selenium; 96.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.