 | | Directions |
- Cook ravioli according to package directions; drain.
- Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add ground beef; cook 6 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- 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.
Cook's 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.
Nutrition information per serving, using 85% lean ground beef: 587 calories; 31 g fat; 155 mg cholesterol; 1677 mg sodium; 34 g carbohydrate; 41 g protein; 8 mg niacin; 0.4 mg vitamin B6; 4 mcg vitamin B12; 6 mg iron; 7 mg zinc. |
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Servings: 4
|  | | Ingredients | | - | | 1-1/4 pounds ground beef |
| - | | 1 package (9 ounces) refrigerated cheese ravioli |
| - | | 2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained |
| - | | 2 cups lightly packed fresh baby spinach |
| - | | 1 cup pitted ripe olives |
| - | | 1/2 to 3/4 cup crumbled feta cheese |
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