Home-made Spinach Ravioli

This recipe makes 18 ravioli (about 4 servings)

Ingredients:

• 1 box (10 ounces) frozen chopped spinach
• 1 cup (250ml) ricotta cheese
• 1/2 cup (125ml) Romano or Parmesan cheese
• 1 egg
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 36 wanton wrappers (thawed, if frozen)
• 1 jar (about 26 ounces) marinara or other pasta sauce
• Fresh spinach and basil leaves (optional)

Method:

1. For filling, cook spinach according to package direction.  Drain in colander; squeeze out as much liquid as possible by pressing with spoon or hands.  Chop spinach very fine.  Combine spinach, cheese, egg, basil, salt, pepper and nutmeg in medium bowl.  Refrigerate filling until needed.  (May be prepared up to 1 day in advance.)
2. Place 1 or 2 wanton wrappers on lightly floured surface, keeping remaining wrappers covered.  Place 1 heaping teaspoon of filling in centre of each wrapper.  To seal ravioli, moisten edges around filling and place another wrapper on top; press edges gently around filling to remove air bubbles and seal.  (If using square wrappers, cut with 1 1/2 inch round or scalloped cookie cutter to make circle, if desired.)  Set finished ravioli aside; repeat until all wanton wrappers are used.  Leftover filling may be frozen for later use.
3. To cook ravioli, bring large saucepan of salted water to a boil.  Meanwhile, heat marinara sauce in medium saucepan over low heat.  Add half of ravioli to boiling water; reduce heat to medium-high, stir gently and cook until ravioli rise to top (about 3 minutes).  Remove ravioli with slotted spoon and keep warm.  Repeat with remaining ravioli.  Serve with marinara sauce; garnish with fresh spinach and basil leaves.