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Baked Lasagna Raviolis - total time 45 minutes

So this is cheating a little on the 40 day challenge because I already made baked raviolis a few weeks ago.  But these are different because I am actually making the raviolis!  So this recipe is kind of the spinach and artichoke lasagna recipe wrapped up in wontons.  These make a great meal covered in tomato sauce, but also make a great appetizer because they can be finger food too!

Oh... and just so you don't make the same mistake I did... artichoke petals and stems are not friendly with garbage disposals.  Toss them in the compost or garbage... not the sink!

1 cup ricotta
40 wonton wrappers
1 egg
1.5 cups spinach
1 artichoke, steamed
shredded parm
salt and pepper
.25 cup tomato sauce

1.  Preheat oven to 350 degrees.  Steam artichoke for 10 minutes and wilt spinach in pan. Remove artichoke petals, stem, and choke and chop the artichoke heart.
2.  Add ricotta, egg, chopped artichoke, spinach, some parm, and tomato sauce in a small mixing bowl.
3.  Lay out wonton wrappers on a parchment lined baking sheet.  Add about one tablespoon of filling mixture on each wonton.  Wet edges of wonton wrapper with water (brush on with finger) and carefully lay another wonton wrapper on top.  Press edges to seal.
4.  Bake for 12 minutes or until edges start to brown and get crispy.  Serve with tomato sauce.


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