You will need:
- Low fat ricotta (15oz)
- Mozzarella and Parmesan cheese (a few handfuls of each)
- Chopped fresh spinach (about a handful)
- Freshly ground nutmeg
- 1 beaten egg (for binding it all together)
Line baking sheet with wax paper, freezer paper or parchment paper
Place wontons on baking sheet without touching each other
**If you want to freeze your pasta put the whole sheet in the freezer for about an hour. Then transfer frozen pasta to a freezer bag**
Continue making your ravioli until all wrappers have been used. I was able to get 24 ravioli from my package of wonton wrappers.
To cook the ravioli boil them in water for 2-3 minutes (approximately 5 minutes if frozen). Be careful not to crowded them in the water or they can stick to each other.
In a separate pan melt butter and infuse with your favorite Italian seasonings. I used a mixture of basil, oregano and parsley. Pour butter sauce over ravioli and enjoy!