Ravioli with Spinach and Ricotta

Ingredients:
8 oz Fresh Spinach; well washed
1.5 knobs butter
4 oz Ricotta Cheese
2 size 2 Eggs; separated
2 oz Grated Parmesan; fresh
pn Nutmeg
Salt and pepper
2 oz Butter; melted
Fresh wonton wrappers

Instructions:


Make filling. Cook spinach in a large pan with a knob of butter for a few minutes and drain well. Cool, wring out excess water with your hands. Chop and mix with the ricotta cheese, yolks and half the parmesan. Season with nutmeg, salt and pepper. . Place small spoons of filling on pasta in rows, leaving space around each mound. Brush edges of the wonton wrappers with lightly beaten egg whites then position second sheet of wonton wrappers on top. Press gently to exclude air, then firmly to seal. Use a pastry wheel to cut into ravioli parcels. Carefully slide ravioli into a pan of boiling water and cook for 3-4 minutes, hoping they dont fall apart like mine do occasionally . Serve drizzled with melted butter, more nutmeg and parmesan.