Greek Ravioli Skillet

Prepare this recipe early in the week. Ground beef is more perishable than other cuts of meat: store it in the coolest part of your fridge and use within 1-2 days of purchase.


Prep/ Total time: 30 min. Serves: 6

• 1 pkg. (20 oz.) refridgerated cheese ravioli
• 1 lb. ground beef
• 1 med. zucchini, sliced
• 1 small red onion, chopped
• 3 c. marinara or spaghetti sauce
• 1/2 c. water
• 1/4 tsp. pepper
• 2 med. tomatoes, chopped
• 1/2 c. cubed feta cheese
• 1/2 c. pitted Greek olives, halved
• 2 Tbs. minced fresh basil, divided

1. Cook ravioli according to package directions. Cook the beef, zucchini and onion in a large skillet over med. heat until meat is no longer pink; drain.
2. Drain ravioli; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 min. Add the tomatoes, cheese, olives and 1 Tbs. basil. Sprinkle with remaining basil.

$3.11 per serving