I mentioned yesterday that 9/11 holds a special, weird, place in my heart. Three different events happened on that day to just kind of leave me in tears. Losing my grandma was extremely difficult for me. I spent a lot of time with my grandparents (both sets, all 4 of them) growing up. Both my parents worked, so for many summers, I stayed with one or the other set of grandparents. Losing my first grandparent was difficult. You have no idea. I was in my early 20’s so I was lucky, some people don’t even get to meet their grandparents. I was extremely lucky.
So, what does that have to do with Greek Ravioli Pasta? Good question.Well… My grandma was half Greek. Her father actually came through Ellis Island. Once upon a time I went to New York City and did all the touristy things, including touring Ellis Island. That was CRAZY the things they went through coming through there. WOW! My great-grandpa died when my grandma was 5 years old. He got pneumonia a couple years before penicillin was invented. Had he gotten it after, he would have probably been saved, maybe anyway. Who really, truly knows.
Anyway, lately, we’ve kind of been in a rut, eating the same things. I get tired of the same things so I went on the hunt for something new. That’s when I came up with this Greek Pasta from Taste of Home. I’m game. I truly want to learn more about Greece. I even want to visit it. Can someone teach me how to speak it too, please? I really want to learn more about Greece. The other day I was doing SCUBA diving research and found out there are great places to dive in Greece. I read that there are roughly 8,498 miles of shoreline. WHAT?!?!
So Greek pasta. When I think of Greek food I think of Tziki sauce, Zucchini, Kalamata Olives, tomatoes, gyros, etc. Well, this pasta combines quite a few of those flavors I think of with Greek food… It has the Kalamata Olives, zucchini, tomatoes, basil…. YUM! Oh, and it has ravioli which I absolutely love. Oh, and did I mention Feta cheese? Seriously. Yum!
Let’s just say this had the right consistency of salty and tasty. I’m not sure that describes it really well. I used to hate olives and Kalamata Olives really have a unique flavor. I can now tell you that my tastes have changed over the years and I absolutely LOVE olives. They add a great flavor mixed with that Feta cheese and basil. And I love pasta. It’s just a given. So I’m telling you, get dressed, get in your vehicle, drive to the store, and get all the ingredients to make this dish tonight. It’s quick and easy and super tasty! You’re welcome.
Greek Ravioli Skillet
adapted from Taste of Home.
- 1 pkg (20 oz) refrigerated Cheese ravioli
- 1 lb Ground beef
- 1 medium Zucchini, sliced
- 1 small Red onion, chopped
- 3 cups Marinara or spaghetti sauce
- 1/2 cup Water
- 1/4 tsp Pepper
- 2 medium Tomatoes, chopped
- 1/2 cup Feta cheese, cubed
- 1/2 cup Greek olives, pitted and halved
- 2 tbsp Fresh Basil, minced and divided
- Cook ravioli according to package directions.
- In a large skillet, brown the beef, zucchini, and onion over medium heat until beef has no pink; drain any liquids off.
- Once the ravioli is cooked, drain, and then add to the ground beef.
- Add in the marinara sauce, water, and pepper. No salt is necessary as the cheese and Kalamata olives add in a salty flavor, but add some if you think it needs it after you taste it. Bring mixture to a boil, reduce heat, and simmer, uncovered for 5 minutes.
- Add the tomatoes, cheese, olives, and 1 tbsp of the basil.
- Just before serving add in the remaining basil.
Yield: 6 servings