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. ---------------------------------------------------------------------------
Nutrition
Ingredients
