Spinach and Cheese Wonton Wrapper Ravioli
1 bunch of spinach (chopped)
1 TB butter
1 Garlic clove Minced
1 cup Mozzerella
1/4-1/2 cup parmesean cheese
and a touch of nutmeg (because I heard somewhere it was good to do lol)
Combine the cheese and nutmeg with the slightly cooled spinach. Place about a tablespoon (or less if you are using one wrapper) into wrappers. Wet the edges of the wrappers with water and either fold over into a triangle or place another wrapper on top( with wet edges) and seal with a fork (see picture).
You can let the Raviolis hang out in the fridge covered for about 2 hours or cook them now. Just add the Raviolis one at a time so they dont stick together in the beginning to a pot of boiling water and boil for about 2-3 minutes. I was able to fit about 6-8 in my pot at the same time.
We served it with a Tomato pasta sauce, although it could be served with Pesto, Alfredo or a creamy garlic butter. There are many possibilities with this one.
I would say the only draw back I saw was the raviolis are really big when you use two wrappers for one ravioli. I think next time (especially for the kids) I will make them with one wrapper folded like a triangle.
I hope you enjoy Wonton Wrapper experiment #2 with me. 🙂 It certainly was yummy!