Spinach and Ricotta Ravioli

I've been wanting to make these ever since sampling some at Costco a few weeks ago. I finally got around to it and they were delicious!
You can make these easily with homemade pasta, but I didn't have the time or energy to try and roll the pasta thin enough without a pasta maker.  So instead, I used dumling wrappers and these took all of 15 minutes to make. 

Ingredients:
1 cup ricotta cheese
1 pound fresh spinach – stems removed
1/4 cup Parmigiano Reggiano – grated
1 clove garlic – minced
1 egg- beaten
1/2 teaspoon nutmeg
salt
pepper
1 pkg. dumpling wrappers (found at your local asian market)

Directions:

Boil the spinach in a medium saucepan of lightly salted water. Cook until spinach is wilted. Transfer to colander and drain. Squeeze out all liquid from the spinach.
Once spinach is completely dry, give it a rough chop and transfer to a bowl. Add the beaten egg, parmigiano, nutmeg, garlic and ricotta. Mix well to combine. Season with salt and pepper.

Place dumpling wrappers on a large piece of wax paper. Brush the edges of the wrappers with water.
Place a small spoonful of the spinach ricotta mix onto each wrapper. Top with another dumpling wrapper.  Seal the edges with the tines of a fork, or by folding the edges over and pinching tight.

Place a large pot of salted water onto boil.

Place raviolis into boiling water until they float and the pasta is cooked al dente (firm but not too soft or overcooked). Fresh pasta only takes a few minutes to cook. 
Drain ravioli, picking them from the boiling water with a slotted spoon.


Toss cooked ravioli in desired sauce. Garnish with additional Parmigiano Reggiano.

*Fun Facts
A 1/2 cup of cooked spinach has 100% of the vitamin A that your body needs in a day