READER REVIEWI gave an Italian dish a Greek twist with spinach, olives and feta. Serve this easy weeknight ravioli dinner with garlic cheese toast.
—HETTI WILLIAMS RAPID CITY, SD
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
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
1. Cook ravioli according to package directions; drain. Meanwhile, in a skillet, cook beef over medium heat for 4-6 minutes or until no longer pink; drain. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
2. Add ravioli, spinach and olives; heat through, stirring gently to combine. Sprinkle with cheese.
Per serving: 333 cal., 12g fat (5g sat. fat), 61mg chol., 851mg sod., 28g carb. (5g sugars, 4g fiber), 23g pro.
Diabetic Exchanges: 3 lean meat, starch, 1/2 fat.
READER REVIEW
“My husband is very picky, and he loves this recipe, so we make it once a month.”
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