Greek-Style Beef and Cheese Ravioli

1 9-ounce package refrigerated cheese ravioli

1 1/4 pounds lean ground beef

2 14 1/2-ounce cans diced tomatoes with basil, garlic and oregano, undrained

2 cups lightly packed fresh baby spinach, plus additional leaves for garnish

1 cup pitted ripe olives

1/2 to 3/4 cup crumbled feta cheese

Cook ravioli according to package directions; drain.

Meanwhile, brown ground beef in deep, 12-inch nonstick skillet over medium heat for 6 minutes, or until beef is not pink, 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 spinach and olives; cook just until spinach is wilted.

Sprinkle with cheese before serving. Garnish with fresh spinach leaves.

Makes 4 servings