1/4tspground nutmegI like to use whole nutmeg and grate with fine grater
1/4tsppepper
8sheets of Egg Roll Wrappers (or 32 wonton wraps)If using egg roll wrappers, cut each sheet into four equal parts
1egg white, lightly beaten
Instructions
Prepare Tomato Sauce; set aside; and keep warm.
While the tomato sauce is simmering, heat oil in a skillet over medium-high heat. Add spinach and stir continually until wilted. Add the garlic and saute one more minute.
Put cooled spinach/garlic mixture in a food processor, add the next 7 ingredients. Pulse until well blended
Working with one wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into the center of each wrapper. Moisten edges of wrapper with egg white and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat the process with each remaining won ton wrapper.
Bring 4 quarts of water to a boil in a large pot. Add 12 ravioli to the boiling water (keeping remaining covered with damp towel). Cook for 2 minutes, stirring once. Remove with slotted spoon; set aside; keep warm. Repeat process with remaining ravioli.
Place 6 ravioli in shallow bowls with 1/2 cup of tomato sauce
Serve immediately
Notes
If desired, sprinkle with fresh grated parmesan cheese.