Recipe: Easy Spinach and Cheese Ravioli

10 oz frozen spinach (thawed and squeezed dry)
4 oz Cream Cheese (softened)
¼ cup Parmesan Cheese (grated fine)
½ cup Mozzarella cheese (shredded)
2 garlic cloves (minced)
Salt and pepper to taste
24 wonton wrappers
2 ½ cups marinara sauce, warmed

1.        Mix the spinach, cream cheese, parmesan, mozzarella, garlic, salt and pepper together.   

2.       Assemble ravioli:   Arrange 4 to 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel.  Spoon a scant tablespoon spinach mixture in center of each wrapper.  With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets).  Place ravioli on a parchment lined baking sheet and cover with a kitchen towel.  Repeat with remaining wrappers and filling.

3.       In a large pot bring salted water to boil; reduce to a bare simmer.  Drop half the ravioli into water, one at a time, stirring gently to prevent sticking.  Cook until al dente, about 3 minutes.  With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly.  Repeat with remaining ravioli.  Serve topped with sauce