Pan-Fried Spinach Ravioli

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!;)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.