Spinach and Ricotta Ravioli with Tomato Sauce

I decided to forget posting only baking recipes  because I don't have as much time to bake at school (not to mention that my Cuisinart stand mixer stays at my parents house because it is too heavy to bring back and forth to school).  Since I cook almost every night for my boyfriend and frequently for my roommate and my boyfriends friends, I have plenty of non-baking recipes to share!  So here is the first cooking post.  I made it tonight and it came out exactly how I imagined it in my head.  Enjoy!

Spinach and Ricotta Ravioli

1 package wonton wraps

1 egg beaten

For the filling:

1 15-ounce container park-skim ricotta cheese

8 ounces fresh mozzarella, shredded

1/4 to 1/2 cup freshly grated Parmesan cheese

1 cup fresh baby spinach, chopped into very small pieces

1 large egg

salt and pepper to taste

Separate the wonton wraps (they come in stacks) and lay each wrap flat on a large cutting board.  

To make the filling, combine the ricotta, mozzarella and Parmesan in a medium bowl.  Add the chopped spinach and stir to combine.  Add the egg, salt and pepper and incorporate well.  Drop a heaping teaspoon of cheese and egg mixture on the middle of each wonton wrap. Take the beaten egg (acting as glue) and dip a pastry brush or your finger in it and trace the outside of the wonton wrapper with the brush (or finger).  Once all the sides have a light brushing of egg, take one corner of the dough and fold it over to the opposing corner.  Press the sides of the wrapper together, making sure there are no holes for the cheese stuffing to escape through.  The finished ravioli should have the shape of a triangle.  Salt a boiling pot of water with a palm-full  of Kosher salt and place only about 6 or 7 raviolis in the pot at one time.  Cook for about 4 minutes.  Remove the raviolis with a slated spoon and place on a plate with a little bit of olive oil so they do not stick together.  Cook all the raviolis in batches until you are done!