Spinach Cheese Ravioli

Inspired by Carlee's wontons, I picked up a package of wonton wrappers at the store and promptly forgot about them, until I was putting away groceries today and saw they were set to expire tomorrow. Not in the mood for Chinese food or a grease-smelling kitchen I noticed the package indicated they were for wontons or ravioli. Now, I don't think there is a bad way to do ravioli and I've been wanting to make a scratch version, so I went for it. They were fun, easy, and very tasty. I made 24 of them and could have eaten all of them if that hubby of mine hadn't gotten back in an exercise routine and stopped after eating only 6, so I froze half the batch and will enjoy them again...probably when he is out of town...

*1 package wonton wrappers (mine had 48)
*1/2 package frozen chopped spinach (I'm using the other half later this week)
*1 clove garlic, minced
*1 TBSP. olive oil
*1 c. part-skim ricotta cheese
*1/2 c. shredded mozarella cheese
*1/4 c. parmesan cheese
*1/8 c. shredded provolone cheese
*1/4 tsp. pepper
Defrost spinach and wring thoroughly in paper towels to remove excess water. Saute garlic in the olive oil over medium heat and add the spinach. Cook slightly to incorporate flavors. In a medium bowl, combine cheeses and pepper. Add spinach and stir. Lay half of wonton wrappers on counter and place about a teaspoon of filling in the center of each. Wet edges of each wrapper (one at a time) with water. Place a second wrapper on top and press to seal. If you have a lot of trapped air in the ravioli it is likely to burst open while cooking, so press out air bubbles from the center (around the filling mound) as you smooth out to the edges. Place on a plate.
When ready to serve, carefully place 6 or so in a pot of boiling, lightly salted water. They only take 2-3 minutes to cook and will rise to the top when they are done. Use a slotted spoon to remove raviolis and serve with your favorite marinara sauce. Tonight ours was from a jar.