Makes: 4 servings
Prep: 25 mins
Cook: 25 mins
- 1 16 ounce bag spinach
- 5 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup finely grated parmesan cheese, plus more for serving
- Salt and pepper
- 48 wonton wrappers (from a 12-ounce package)
- 1 1/2 cups store-bought tomato sauce, warmed, for serving
- Chopped parsley, for sprinkling
- In a large skillet, bring 1 cup water to a simmer over medium heat. Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry. Chop and transfer to a medium bowl.
- Using the same skillet, add 1 tablespoon olive oil and the onion and cook, stirring, over medium-high heat until softened, about 5 minutes. Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
- Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each. Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air. Repeat with the remaining wrappers and spinach filling.
- Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil. Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter. Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt. Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.
- Faustino V Blanco 2007 (Spain), Kim Crawford Marlborough Sauvignon Blanc 2008 (New Zealand)
- Look for wonton wrappers in the refrigerated section of the supermarket.