Greek Salad Ravioli Recipes

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

GREEK-STYLE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain. Meanwhile, in a skillet, cook beef over medium heat 4-6 minutes or until no longer pink; drain. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Add ravioli, spinach and olives; heat through, stirring gently to combine. Sprinkle with cheese.

GREEK SALAD RAVIOLI

Steps:

• 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 edges 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 choice. , 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.

GREEK PASTA SALAD

Steps:

• Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
• Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
• Toss in the drained pasta and spinach, and let everyone help themselves.