Pan Fried Spinach Ravioli

16  ounces		spinach
5  tablespoons		extra-virgin olive oil
1/2  cup		onion, finely chopped
4  ounces		cream cheese, softened
1/2  cup		parmesan cheese, finely grated, plus more for serving
1  dash		Salt and pepper
12  ounces		wonton wrappers
1-1/2  cups		store-bought tomato sauce, warmed, for serving
1/4  cup		Chopped parsley, for sprinkling

Tip: For nutritional information on all the ingredients in Pan Fried Spinach Ravioli just click on each ingredient name. Then adjust the serving size for any Pan Fried Spinach Ravioli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.In a large skillet, bring 1 cup water to a simmer over medium heat. Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry. Chop and transfer to a medium bowl.

2.Using the same skillet, add 1 tablespoon olive oil and the onion and cook, stirring, over medium-high heat until softened, about 5 minutes. Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.

3.Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each. Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air. Repeat with the remaining wrappers and spinach filling.

4.Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil. Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter. Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt. Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.