Ingredients
24 pcs wonton wrappers
1½ cups parmesan cheese, grated
1 tbsp olive oil
12 oz ricotta cheese
3 tbsp water
1½ cups mushrooms, finely chopped
4 cups spinach
2 large eggs
Preparation
In a small mixing bowl, mix together parmesan cheese, one whole egg, and ricotta. Set this aside.
In a large skillet, heat oil over medium high heat. Add in the mushrooms, cook until tender for about 10 minutes. Add spinach, and cook until wilted for about 45 seconds.
Remove from the skillet and roughly chop. Stir the mushrooms and spinach into the ricotta mixture and then set aside.
Make an egg wash in a small mixing bowl by whisking together water and egg. Set aside.
Place a pot of water on the stove to boil. Place one of the wonton wrappers on a clean work surface and place one teaspoon of the filling into the middle.
Take a pastry brush and brush the sides of the wonton wrapper with the egg wash.
Place another wonton wrapper on top and press the edges down with a fork to seal the ravioli. Evenly work out any air bubbles if there are.
Repeat with the remaining filling and wonton wrappers.
Place four of the raviolis into the pot of boiling water and cook for 4 minutes. Repeat until all of the raviolis are cooked.
Remove and serve.
