1 pkg. Wonton Wrappers
8 oz. mozzarella
1 c. bread crumbs
2 eggs
1 pkg. frozen spinach
8 oz. cottage or ricotta cheese
1 clove garlic
Plus your favorite sauce

Chop garlic. Thaw and drain spinach well. Grate cheese, hopefully in a food processor. Change to a mixing blade. Toss in garlic, spinach, mozzarella, cottage cheese, eggs and bread crumbs. Process until smooth. Add more bread crumbs or egg if it is too runny or dry.

Now grab every available hand in the house and clear the counters. Lay out a half dozen wrappers. Put a half teaspoon of filling in each wrappers center. Dip a finger in water and wet 2 adjacent edges of each wrapper. Then fold the wrapper into a triangular shape, press out the air, and seal the edges you get wet. Clear the counter and do it again. This works well as an assembly line kind of thing.

You will probably have leftover filling unless you do a lot of sampling along the way, or just buy more wrappers. When they are all done, make sure your sauce is hot, and boil the raviolis about 5 minutes, stir gently as they break easily. Drain and add your sauce.