Greek Salad Ravioli Recipe

Name: Greek Salad Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces (about ½ 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 and sauce of choice, optional

Servings: persons

10 ounces (about ½ 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 and sauce of choice, optional

1
In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine 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
Cover and freeze uncooked ravioli on waxed paper-lined
6
until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook as directed, increasing time to 6 minutes.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces (about ½ 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, and more.

Yes, Greek Salad Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions