1-1/4 pounds lean 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
Fresh baby spinach for garnish
Cook ravioli according to package directions; drain.
Meanwhile brown ground beef in deep 12-inch nonstick skillet over medium heat about 8 minutes or until beef is not pink, breaking into crumbles.
Stir in tomatoes; bring to a boil. Reduce heat; simmer 3 minutes. Stir in ravioli. Stir in 2 cups spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving. Garnish with remaining spinach.
Serves 4.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It’s Whats For Dinner.