Spinach Wonton Ravioli

• 1 package wonton skins
• 1 package baby spinach leaves fresh
• 8 ounces ricotta
• salt
• pepper
• cheese
• 1/8 teaspoon nutmeg I used too much for my taste at first so I adjusted to 1/8 tsp.

1. Rinse and dry well the spinach leaves.
2. Chop the leaves and add to bowl with 1 cup of ricotta.
3. Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want.
4. Use one teaspoon of filling on each wonton. If you use too much, they will unseal in the boiling water.
5. Dip your fingertip in water and wet the edges of each wonton just before putting the skin on top. You can press to seal with the tines of the fork as well. I did both hoping to ensure success.
6. Fill a shallow 4 or 5 quart pot with water and bring to a rolling boil. Add only 3 to 4 raviolis so they are not crowded in the pot and keep the water at a brisk boil. Cook 3-4 minutes and remove with a slotted spoon to a plate.
7. Continue until they are all cooked. This sounds time consuming, but they cook fast if the water stays at a constant boil. They were all cooked in about 12 minutes and they stayed hot in the plates.

wonton skins, baby spinach leaves, ricotta, salt, pepper, cheese, nutmeg i

Taken from www.yummly.com/recipe/Spinach-Wonton-Ravioli-1672938 (may not work)