Kate's Cookie Cutter Ravioli

by Kathrine Esten
(USA)

Covering the assembled ravioli with a damp towel will prevent them from drying out before they get cooked.

Ingredients
1/2 cup ricotta cheese
2 Tbsp. grated Parmesan cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1 package (12 oz.) wonton wrappers (about 3-1/2 x 2-3/4 in.)
1-1/2 cups Ragu® Chunky Pasta Sauce, heated



Directions
1. Combine ricotta, Parmesan cheese and spinach in medium bowl; set aside.

2.Working in batches, separate 1/4 of the wonton wrappers and place on work surface. Brush surface of wontons lightly with water. Place 1 teaspoon of spinach filling in center of each wonton. Top with additional wonton wrapper, then press edges firmly to seal while removing any air bubbles.

Cut out desired shapes with a wide surfaced 3-inch cookie cutter of your choice, discarding trimmings. Place filled wontons on a cookie tray, cover with a damp paper towel and set aside. Repeat, using remaining filling and wontons.

3. Meanwhile, bring a large sauce pot of salted water to a boil over high heat. Add 1/2 of the ravioli. Reduce heat and simmer, stirring occasionally, 4 minutes or until ravioli are tender.

Gently remove ravioli with slotted spoon and repeat with remaining ravioli. Serve topped with hot Pasta Sauce.