Greek Tortellini Skillet
Total TimePrep/Total Time: 30 min.
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Saw this recipe in the Aug-Sept 2018 issue of Country woman, and I could just about smell it off the page. This type of meal is one of our favorites and it lends itself well for many variations, depending on each family's likes. I cut the recipe in half, and even that made more than enough for two adults. I used Bruschetta , white wine instead of water, and added Greek Seasoning, garlic and prepared horseradish to boost the flavor. I will make it again.
This was really good. I happened to have all ingredients on hand and was looking for something different to make so gave this a try. It didn't disappoint and I would make it again.
Wonderful blend of flavors
This was great and I used Ground Lamb instead of the ground beef. Turned out delicious!
I used bison instead of beef and black olives instead of Greek. I also browned the bison before adding the onion & zucchini. We all loved it.
I thought this recipe was rather good. I did use tortellini instead of ravioli and fried my hamburger separately until it was almost browned, then added my onions and zucchini. I added a bit of salt, but I think all the flavors rounded out quite well.
This was not nearly as favorable as I expected...really a bit bland. It made way more than six servings too.
The flavors are delicious together. There are a few changes I think I'll make next time: I'll brown the hamburger with the onion first and drain it, before adding the zucchini. Also, I think I'll either use mini raviolis or tortellini--the larger sized raviolis get a little torn up. Other than that, the recipe was delicious and easy to prepare. It was a hit with the teenagers at our house, too!