Pan-fried Spinach Ravioli

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 ounces chive & onion cream cheese or 4 ounces cream cheese, softened
• 1/2 cup finely grated parmesan cheese, plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes (optional)
• 48 wonton wrappers (from a 12-ounce package)
• 1 1/2 cups store-bought tomato sauce & mushrooms, warmed, for serving
• chopped parsley, for sprinkling

Recipe

• 1 in a large skillet, bring 1 cup water to a simmer over medium heat.
• 2 add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
• 3 chop and transfer to a medium bowl.
• 4 using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
• 5 stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
• 6 lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
• 7 working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
• 8 repeat with the remaining wrappers and spinach filling.
• 9 using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
• 10 add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
• 11 repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
• 12 spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.