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Greek Salad Ravioli

Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in about five minutes! —Carla Mendres, Winnipeg, Manitoba
  • Total Time
    Prep: 45 min. Cook: 5 min./batch
  • Makes
    8 servings

Ingredients

  • 10 ounces (about 12 cups) fresh baby spinach
  • 1/2 cup finely chopped roasted sweet red peppers
  • 1/2 cup pitted and finely chopped ripe olives
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons snipped fresh dill
  • 2 to 3 teaspoons dried oregano
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 96 pot sticker or gyoza wrappers
  • Snipped fresh dill, optional
  • Sauce of choice

Directions

  • In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. In a bowl, combine spinach with next 5 ingredients.
  • In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture.
  • Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers.
  • Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill. Serve with sauce of choice.
  • Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook as directed, increasing time to 6 minutes.
Editor's Note: Wonton wrappers may be substituted for pot sticker or gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Nutrition Facts
6 ravioli: 283 calories, 8g fat (4g saturated fat), 22mg cholesterol, 442mg sodium, 44g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1 high-fat meat, 1 fat.
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Reviews

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Average Rating:
  • Kellie Katcham
    Apr 15, 2019

    These were wonderful. We used a regular canned alfredo sauce to top it. But making these took forever and I could not find potsticker wrappers so I used WonTon wrappers and the filling got very loose in the wrappers. Next time I think I will use the filling to fill mannicotti or large shells and then place them on top of the sauce in a baking pan and bake until heated through. The taste was definitely five star, but the time and effort cost it a star for me.

  • curlylis85
    Mar 26, 2017

    The taste of these was delicious! We served them drizzled lightly with olive oil and that worked well. Mine did have a minor problem with sticking in the pan a bit when I cooked them, and I didn't have enough filling for all 48 ravioli. In retrospect I may have gone with too generous of tablespoonfuls and I'll go for a more scant filling in the future.