♨Wonton Wrapper Ravioli

Adapted from ideas by Rachael Ray
and around the Internet

Ingredients:

1 bunch of spinach, washed and chopped roughly
1 clove garlic, minced
1 Tbs olive oil
1/2 cup cottage (or ricotta, fancy pants) cheese
1/2 cup mozzarella, and extra for garnish, shredded
1/4 cup Parmesan, shredded
1 package wonton wrappers (the pack I used had 60 wrappers, each about 2"x2")

Procedure:

1. Heat the olive oil in a skillet over medium heat. Add the garlic, and when it begins to sizzle, add the spinach and saute for a few minutes, until wilted, then transfer to a large bowl. Meanwhile, Start a large pot of water boiling.

2. Combine the cheeses with the spinach until thoroughly mixed.

3. Prepare a floured surface for the wonton wrappers. Set a small bowl of water and a pastry brush (or you can use your finger) nearby. Lay out the wrappers on the surface (in stacks of two if you wanted them to hold together), side by side.

4. Place a dollop of the filling mixture in the center of each wrapper, then trace the outside 1/4" of the wrapper with a brush or finger dipped in water, and do the same to the wrapper you place on top, water sides facing each other.

5. Align and press down the top wrapper on the bottom wrapper. I chose to decorate the edges by going around them with a fork, but I didn't do the control experiment to see if they would hold together without the fork scoring. Sigh.

6. Place the sealed ravioli one at a time (to prevent initial sticking) carefully in the water, and allow them to boil for about 2 minutes. They will float to the top when ready (just like dumplings!).

7. Serve with your favorite pasta sauce (or whatever goes well with your filling of choice!).