Taste of Home
Greek Salad Ravioli
TOTAL TIME: Prep: 45 min. Cook: 5 min./batch
YIELD: 8 servings.
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
Ingredients
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10 ounces (about 12 cups) fresh baby spinach
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1/2 cup finely chopped roasted sweet red peppers
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1/2 cup pitted and finely chopped ripe olives
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1/2 cup crumbled feta cheese
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3 tablespoons snipped fresh dill
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2 to 3 teaspoons dried oregano
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2 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups whole milk
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96 pot sticker or gyoza wrappers
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Additional snipped fresh dill, optional
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Sauce of your choice
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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