Fried Ravioli with Fire Roasted Tomato Sauce - Farberware Cookware

Ingredients

• 3 cups fresh spinach, chopped (cooks down to 1/2 cup)
• 1 clove garlic, finely minced
• 16 ounces whole milk ricotta cheese
• 1/3 cup Pecorino Romano cheese, finely shredded
• 1 large egg
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon coarse salt
• 36-40 wonton wrappers
• 1 (14-16 ounce) can fire roasted tomatoes
• Vegetable oil, for frying