Pan-Fried Spinach Ravioli - cooking recipe

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

Preparation

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.