Name: Greek Salad Ravioli
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
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; Additional snipped fresh dill, optional; Sauce of your choice

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 five minutes! —Carla Mendres, Winnipeg, Manitoba

Can you freeze Greek Salad Ravioli?

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.

TEST KITCHEN APPROVED

Greek Salad Ravioli

Contest Winner

4.3 | 3 Reviews Add your review

Yield:8 servings

Prep:45 min

Cook:5 min

Save Saved Saving email print

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
Additional snipped fresh dill, optional
Sauce of your choice

Text Ingredients

Shop Recipe

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 edge 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 your choice.

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.