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Preparation Time: 45 minutes
Cooking time: 5 minutes (per batch)
Serves: 8
If served as eight portions, provides 283 cals, 12g fat (of which 4g saturates), 4g sugar and 0.4g salt per portion.
Ingredients
- 10oz (approximately 12 cups) fresh baby spinach
- ½ cup finely chopped roasted sweet red peppers
- ½ cup pitted and finely chopped ripe olives
- ½ cup crumbled feta cheese
- 3 tbsp snipped fresh dill
- 2 to 3 tsp dried oregano
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 96 pot sticker or gyoza wrappers
- Additional snipped fresh dill (optional)
- Sauce of your choice
Method
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 tbsp spinach mixture in centre 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 ⅔ 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.
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