Cookie Cutter Ravioli

1. 1

   Combine ricotta, Parmesan cheese and spinach in medium bowl; set aside.

2. 2

   Working in batches, separate 1/4 of the wonton wrappers and place on work surface. Brush surface of wontons lightly with water. Place 1 teaspoon of spinach filling in center of each wonton. Top with additional wonton wrapper, then press edges firmly to seal while removing any air bubbles. Cut out desired shapes with a wide surfaced 3-inch cookie cutter of your choice, discarding trimmings. Place filled wontons on a cookie tray, cover with a damp paper towel and set aside. Repeat, using remaining filling and wontons.

3. 3

   Meanwhile, bring a large saucepot of salted water to a boil over high heat. Add 1/2 of the ravioli. Reduce heat and simmer, stirring occasionally, 4 minutes or until ravioli are tender. Gently remove ravioli with slotted spoon and repeat with remaining ravioli. Serve topped with hot Pasta Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.