Pan-Fried Spinach Ravioli



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

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.

Makes 4 servings.