Categories: Pasta

Ingredients

• 10 oz. fresh baby spinach
• 1/2 cup chopped roasted sweet red peppers
• 1/2 cup crumbled feta
• 3 tbsp. snipped fresh dill
• 2-3 tsp dried oregano
• 2 tbsp. butter
• 3 tbsp. flour
• 2 cups whole milk
• 96 pot sticker or gyoza wrappers

Directions

1. In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine next 4 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 center of a pot sticker wrapper. Moisten wrapper edges with water and place another wrapper on top. Press the 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. Serve with browned butter.

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