1.Boil, steam or microwave spinach until wilted; rinse under cold water, drain. When cool enough to handle, squeeze excess liquid from spinach; shred spinach finely.
2.Combine cheese, egg white, herbs and spinach in medium bowl. Divide spinach mixture among half the wonton wrappers; brush around edge with a little water. Top with remaining wrappers, press around edges firmly to seal.
3.Place four ravioli in large baking-paper-lined bamboo steamer; cook over large saucepan of simmering water about 5 minutes or until cooked through. Cover to keep warm. Repeat with remaining ravioli.
4.Meanwhile, to make tomato salsa, combine remaining ingredients in small bowl.
5.Serve ravioli topped with tomato salsa.