Spinach and Ricotta filled Agnolli

8 C fresh spinach

2 tsp. olive oil

1 1/2 c sweet onions, chopped

2 cloves garlic, diced

1/4 c ricotta cheese

2 T grated Parmesan cheese

salt and pepper

1 egg

1 package of won ton wrappers

Heat a large Dutch oven, over medium heat. Add spinach; cover and cook for 2 minutes or until spinach wilts. Remove spinach from the pan. Drain. Add olive oil to the pan and place over medium heat. Add onion and garlic , saute for 5 minutes. Add spinach and saute for 3 minutes. Place spinach mixture, cheeses, salt and pepper and egg in a food processor. pulse a few times to combine. Working with 1 won ton wrapper at a time, place 1 tsp. filling in each wrapper and seal edges with water. Place filled won tons on a wax paper lined cookie sheet, chill covered for at least 2 hours. Cook won tons in batches in boiling water for about 3 minutes or until they float to the top. Serve with your favorite sauce.