Ricotta And Spinach Ravioli - cooking recipe

Ingredients

1 lb baby spinach, coarsely chopped
1 cup low fat ricotta cheese
1/3 cup fresh parsley, finely chopped
2 None green onions, finely chopped
40 None squares wonton wrappers
1/3 cup shaved Parmesan cheese
None None Extra virgin olive oil, to drizzle

Preparation

Lightly spray a large skillet with no stick cooking spray and heat on medium. Cook spinach in batches, until wilted. Squeeze dry and chop finely. Combine spinach, ricotta, parsley and onions in a large bowl. Season to taste.
Place 2 heaping teaspoons spinach mixture on a wonton wrapper. Brush edges with a little water. Top with another wrapper. Press sides together to enclose filling, pressing to remove air bubbles. Repeat with remaining spinach mixture and wonton wrappers.
Cook ravioli in batches in a large saucepan of simmering salted water for 3 mins. Remove with a slotted spoon. Top with Parmesan and drizzle with a little olive oil to serve.