Greek Salad Ravioli

Salads

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!

Average Rating: 4

TOTAL TIME: Prep: 45 min. Cook: 5 min./batch
YIELD: 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

Instructions

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.
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.
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 edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers.
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 choice.
5.
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.

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.