Pan-Fried Spinach Ravioli

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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