1-1/4 lbs. ground beef round
1 (9 oz.) pkg. refrigerated cheese ravioli
2 cans (14-1/2 oz. 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 cups crumbled feta cheese
Fresh baby spinach
1. Cook ravioli according to package directions; drain.
2. Meanwhile brown ground beef in deep 12-inch nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
3. Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in 2 cups spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving. Garnish with spinach.
4. Total preparation and cooking time: 30 minutes
Yield: 4 servings