Heat RI1 pack (Oil) in a pan, add RI2 pack (Spinach), and sauté until wilted; remove, squeeze out excess water, then mix with RI3 pack (Ricotta, Parmesan, Garlic, Seasoning) to prepare the filling.

Place 1 tbsp of filling onto each wonton sheet from RI4 pack (Wonton Sheets) and seal the edges with a little water to form dumplings.

Heat RI5 pack (Olive Oil, Garlic) in a pan, add RI6 pack (Onion), and sauté for 2–3 minutes on low flame.

Add RI7 pack (Tomato Puree) along with 30 ml water and cook for 2–3 minutes; add RI8 pack (Tomato Paste, Oregano, Chilli Flakes, Seasoning) and cook for 1 minute.

In another pan, heat RI9 pack (Oil), place the dumplings flat side down, and cook until the base is golden; add 60 ml water, cover, and steam for 4–5 minutes until cooked, then uncover and allow excess water to evaporate.

Spread the sauce on a plate, place the dumplings on top, garnish with RI10 pack (Parmesan), and serve hot.