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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