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 Fine chopped roasted red
- peppers
1/2 c Pitted, fine chopped ripe
- olives
1/2 c Crumbled feta cheese
3 tb Snipped fresh dill
3 ts Dried oregano
2 tb Butter
3 tb A-P flour
2 c Whole milk
96 Pot sticker or gyoza
- wrappers
Additional snipped fresh
- dill; opt
Sauce of your choice

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.

Carla Mendres, Winnipeg, Manitoba

Makes: 8 servings

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

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