Bring a pot of water to a boil with a large pinch of salt. Halve, peel, and finely chop the onion. Mince or grate the garlic. Finely chop the parsley.

Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the spinach and season with salt and pepper. Cook, tossing, for about 5 minutes, until wilted. Add half the garlic and cook for 30 seconds, until fragrant. Set aside.

In the same pan, heat another 1/2 tablespoon olive oil over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes, until softened. Add the remaining garlic and as many chili flakes as you dare. Cook for 30 seconds, until fragrant. Stir in 1 tablespoon tomato paste and cook for 1 minute. Add the crushed tomatoes and simmer on low heat for about 10 minutes, until thickened. Season with salt and pepper.

While the sauce cooks, assemble the ravioli. Squeeze out the excess water from the spinach and coarsely chop. Place it in a bowl with the ricotta and half the parmesan cheese and season with salt and pepper. Mix to combine. Taste and adjust the seasoning if necessary.

Place a small bowl of water to the side. Place a wonton wrapper on a dry surface, starchy side-up. Place 1 heaping teaspoon of filling slightly off-center on the wonton wrapper. With your finger, moisten two sides of the wrapper and fold opposite corners together. Press to seal, trying to keep as much air out of the ravioli as possible. Set aside under a damp kitchen towel. Repeat until all the filling has been used up

Once all the raviolis are done, drop them a few at a time into the boiling water. Cook for about 30 seconds, take them out with a slotted spoon, and place into the pan with the sauce. If the sauce becomes too dry, add a splash of pasta water. Serve the raviolis in bowls and top with parsley and remaining parmesan cheese.