Prep 25 mins
Cook 25 mins
Every Day with Rachael Ray, December-January 2009 edition.I love spinach and therefore if there are 101 recipes that have it - then 101 recipes I'd try! This is easy and it tastes so good!;)
- 16 ounces spinach
- 5 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 ounces chive & onion cream cheese or 4 ounces cream cheese, softened
- 1⁄2 cup finely grated parmesan cheese, plus more for serving
- salt and pepper
- 1 -2 pinch crushed red pepper flakes (optional)
- 48 wonton wrappers (from a 12-ounce package)
- 1 1⁄2 cups store-bought tomato sauce & mushrooms, 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 the onion & crushed red pepper flakes (if using) 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.