-
1
Place the ricotta, Parmesan, egg yolk, spinach, and salt in a small bowl and mix until combined.
-
2
Bring a large pot of salted water to a boil.
-
3
Lay the wrappers on a flat surface and place some of the cheese mixture in the center of each wrapper.
-
4
Dip your finger in water and wet the edges of one of the wrappers.
-
5
Fold the wrapper in half to form a triangle and firmly press the edges to seal in the filling.
-
6
Just before you seal the last edge, push gently on the center of the ravioli to remove any air pockets.
-
7
Repeat the process with the remaining ravioli.
-
8
Place the spaghetti sauce in a microwave-safe bowl, cover, and heat on high for 1 minute, or until warm.
-
9
Place the ravioli in the boiling water and cook for 2 to 3 minutes, or until they float to the top of the pot.
-
10
Remove the ravioli from the water with a slotted spoon and drain well, keeping the ravioli separate so they dont stick together.
-
11
Place one-half of the ravioli in a serving bowl and top one-half with the sauce.
-
12
Place the remaining ravioli in the bowl, top with the remaining sauce, and sprinkle with Parmesan.
-
13
Because air expands as it heats up, too much air in the center of the ravioli can cause it to pop open during cooking.
-
14
While it is not necessary to vacuum seal them, gently pushing out any visible air pockets will help keep your ravioli intact.
