Heat a skillet over medium heat and add the olive oil to the pan.

Add garlic and let simmer 1 minute until garlic becomes fragrant, and then add the spinach.

Sauté the spinach and garlic for 2-3 minutes and season with salt and pepper.

Remove from the heat and let cook slightly.

In a large bowl, combine ricotta, Parmesan, and spinach, and mix well.

Whisk the egg in a small bowl and set aside.

Place wonton wrappers on a clean surface.

Place about 1/4 tsp. of the spinach filling in each corner of the wonton wrapper, creating four separate ravioli per wrapper.

Place another wonton wrapper on top of the bottom one and press around each spinach dollop, not allowing any air to be trapped under.

Using a sharp knife or pizza cutter, carefully cut four ravioli out of each wonton wrapper.

Repeat the process until all ravioli are made.

Bring a large pot of water to a boil.

Once water is boiling, drop 6-8 ravioli in at a time, and let them boil for about 3-4 minutes or until they float to the top (careful not to overcrowd the pot).

Remove that batch and continue to cook the rest of the ravioli.

Heat olive oil in a skillet over medium heat.

Add onion and garlic and cook for 5-10 minutes, until onions become translucent.

Pour in tomatoes and season with Italian seasoning, salt, and pepper, and let cook for about 15 minutes.

Serve marinara over the cooked ravioli, or serve it alongside for dipping.