Greek Style Ravioli Food

GREEK-STYLE RAVIOLI

Greek-Style Ravioli image

Here's a flavorful Greek twist on an Italian classic. It's an easy weekday meal that's become one of our favorites. My husband and I enjoy it with garlic cheese toast. -Hetti Williams, Rapid City, South Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

12 frozen cheese ravioli
1/3 pound lean ground beef (90% lean)
1 cup canned diced tomatoes with basil, oregano and garlic
1 cup fresh baby spinach
1/4 cup sliced ripe olives
1/4 cup crumbled feta cheese

Steps:

Cook ravioli according to package directions; drain. Meanwhile, in a skillet, cook beef over medium heat 4-6 minutes or until no longer pink; drain. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Add ravioli, spinach and olives; heat through, stirring gently to combine. Sprinkle with cheese.

Nutrition Facts : Calories 333 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 851mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

GREEK SALAD RAVIOLI

Greek Salad Ravioli image

Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in about five minutes! -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

10 ounces (about 12 cups) fresh baby spinach
1/2 cup finely chopped roasted sweet red peppers
1/2 cup pitted and finely chopped ripe olives
1/2 cup crumbled feta cheese
3 tablespoons snipped fresh dill
2 to 3 teaspoons dried oregano
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
96 pot sticker or gyoza wrappers
Snipped fresh dill, optional
Sauce of choice

Steps:

In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. In a bowl, combine spinach with next 5 ingredients., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture., Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers., Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill. Serve with sauce of choice. , Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook as directed, increasing time to 6 minutes.

Nutrition Facts : Calories 283 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 442mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

GREEK-STYLE BEEF AND CHEESE RAVIOLI

Greek-Style Beef and Cheese Ravioli image

This recipe comes from thatsmyhome.com. It is a nice combination of beef, spinach and ravioli in a sauce that's given a Greek accent with olives and feta cheese.

Provided by Lorraine of AZ

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (9 ounce) package cheese ravioli
1 1/4 lbs lean ground beef
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
2 cups lightly packed fresh Baby Spinach, plus additional leaves for garnish
1 cup pitted ripe olives
1/2-3/4 cup crumbled feta cheese

Steps:

Cook ravioli according to package directions; drain.
Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
Sprinkle with cheese before serving. Garnish with fresh spinach leaves.

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