Spinach and Cheese Ravioli

• 1/4 cup ricotta
• 1 tablespoon Parmesan plus extra for garnish
• 1 egg yolk
• 2 tablespoons fresh or frozen chopped spinach
• Pinch of salt
• 8 3-inch-square wonton wrappers
• 1/2 cup bottled spaghetti sauce

1. Place the ricotta, Parmesan, egg yolk, spinach, and salt in a small bowl and mix until combined.
2. Bring a large pot of salted water to a boil.
3. Lay the wrappers on a flat surface and place some of the cheese mixture in the center of each wrapper.
4. Dip your finger in water and wet the edges of one of the wrappers.
5. Fold the wrapper in half to form a triangle and firmly press the edges to seal in the filling.
6. Just before you seal the last edge, push gently on the center of the ravioli to remove any air pockets.
7. Repeat the process with the remaining ravioli.
8. Place the spaghetti sauce in a microwave-safe bowl, cover, and heat on high for 1 minute, or until warm.
9. Place the ravioli in the boiling water and cook for 2 to 3 minutes, or until they float to the top of the pot.
10. Remove the ravioli from the water with a slotted spoon and drain well, keeping the ravioli separate so they dont stick together.
11. Place one-half of the ravioli in a serving bowl and top one-half with the sauce.
12. Place the remaining ravioli in the bowl, top with the remaining sauce, and sprinkle with Parmesan.
13. Because air expands as it heats up, too much air in the center of the ravioli can cause it to pop open during cooking.
14. While it is not necessary to vacuum seal them, gently pushing out any visible air pockets will help keep your ravioli intact.

ricotta, parmesan plus, egg yolk, spinach, salt, wrappers

Taken from www.epicurious.com/recipes/food/views/spinach-and-cheese-ravioli-380044 (may not work)