Ricotta And Spinach Ravioli

• 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

1. 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.
2. 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.
3. 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.

baby spinach, ricotta cheese, fresh parsley, green onions, squares wonton wrappers, parmesan cheese, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27848 (may not work)