Pan-Fried Spinach Ravioli |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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!;) 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.
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