48 Wonton wrappers
16 oz Ricotta cheese
1.5 cups of Mozarella
5-10 oz of frozen, chopped Spinach, thawed and drained
2 Egg yokes
Salt and Pepper to taste
*Mix cheeses, egg yokes and spinach in bowl
*Lay out wonton wrapper
*Place between a tsp and tbsp amount of mixture on the center of the wrapper
*Wet two meeting edges of wrapper with water (using brush or corner of paper towel)
*Fold wrapper over to create a triangle
*In shallow sauce pan boil water, slight roll
*Allow enough room for raviolis to float around without touching, about 6 per large sauce pan
*Leave in water for about 4 minutes.
*When removing coat with EVOO or lay raviolis out in single layer or they WILL STICK TOGETHER.
*Enjoy with sauce or without both are great!
Pairs Well With
This may seem like a lot of steps, but it is VERY easy! I saw this recipe on Everday Italian and tweaked it a little bit to suit my palate. She has the original recipe at foodnetwork.com if you are interested.