Cook spinach on oiled sauce pan on medium-high heat until it wilts, about 2-3 minutes. Fill a sauce pan with salted water and place on high heat to let it start boiling. Combine ricotta cheese, Parmesan cheese, spinach, salt and pepper and seasoning to taste. Add egg and stir. Dip a brush (or use your fingers) and wet one side of a wonton wrapper. Place a small spoonful of cheese mixture in the center of the wrapper. Place another wrapper on top and pinch sides, making sure to seal the sides. Place ravioli on a greased cookie sheet to store while filling the rest of the wonton wrappers. Do not stack them up-they will stick together! (I learned this one the hard way!) When water starts boiling, drop 4-6 raviolis and let it cook for about 2 or 3 minutes. I learned that they were cooked when they floated to the top. Use a slotted spoon to scoop out, and place on serving plates. Top with warmed up pasta sauce. Enjoy!!