Greek-Style Beef & Cheese Ravioli

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.

  • 30
  • 4
  • 560
  • 39 g


  • 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


  1. Cook ravioli according to package directions; drain.

  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. 

    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.
  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.


0 % *

8.5g SAT FAT

0 % DV **


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.

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