Pan-Fried Spinach Ravioli

• 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

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.

spinach, extra virgin olive oil, onion, chive, parmesan cheese, salt, red pepper, wonton wrappers, storebought tomato sauce mushrooms, parsley

Taken from www.food.com/recipe/pan-fried-spinach-ravioli-362451 (may not work)