Greek-Style Beef and Cheese Ravioli
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
Cook ravioli according to package directions; drain.
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.
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.