MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Greek Salad Ravioli
Categories: Greens, Vegetables, Herbs, Pasta, Dairy
     Yield: 8 Servings

    10 oz Fresh baby spinach
   1/2 c  Roasted red peppers;
          - fine chopped
   1/2 c  Ripe olives; pitted,
          - fine chopped
   1/2 c  Feta cheese; crumbled
     3 tb Fresh dill; snipped
     3 ts Dried oregano
     2 tb Butter
     3 tb A-P flour
     2 c  Whole milk
    96    Pot sticker or gyoza
          - wrappers
          Additional fresh dill;
          - snipped (optional)
          Sauce; your choice

 In a large skillet over medium heat, cook and stir spinach in
 batches until wilted, 3 to 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 to 3 minutes.
 Stir into spinach mixture.

 Place 1 tb 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 2/3rds full with water; bring to a boil. Reduce
 heat; drop ravioli in batches into simmering water until cooked
 through, 3 to 4 minutes. If desired, sprinkle with additional dill.
 Serve with sauce of your choice.

 Recipe by Carla Mendres, Winnipeg, Manitoba

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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