Ricotta And Spinach Ravioli

1. 1

   Lightly spray a large skillet with no stick cooking spray and heat on medium. Cook spinach in batches, until wilted. Squeeze dry and chop finely. Combine spinach, ricotta, parsley and onions in a large bowl. Season to taste.

2. 2

   Place 2 heaping teaspoons spinach mixture on a wonton wrapper. Brush edges with a little water. Top with another wrapper. Press sides together to enclose filling, pressing to remove air bubbles. Repeat with remaining spinach mixture and wonton wrappers.

3. 3

   Cook ravioli in batches in a large saucepan of simmering salted water for 3 mins. Remove with a slotted spoon. Top with Parmesan and drizzle with a little olive oil to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.