Spinach-and-Ricotta-Filled Agnolotti with Tomato-Basil Sauce

By Lv2Cook

Ingredients

• 8 cups fresh spinach leaves
• 3 teaspoons olive oil divided
• 1 1/2 cups chopped Vidalia or other sweet onion
• 1 large garlic clove chopped
• 1/4 cup part-skim Ricotta cheese
• 2 tablespoons (1/2 ounce) grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg white
• 36 won ton wrappers
• 1 (14.5-ounce) can diced tomatoes undrained
• 2 tablespoons julienne-cut fresh basil
• 1/8 teaspoon salt
• Dash pepper

Details

Servings 1

Preparation

Step 1

Heat a large Dutch oven over medium-high heat until hot. Add spinach; cover and cook 2 minutes or until spinach wilts. Remove spinach from pan. Drain.

Add 2 teaspoons oil to pan and place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add spinach; sauté 3 minutes. Place spinach mixture in food processor; pulse 10 times or until finely chopped. Combine spinach mixture, ricotta, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg white in a medium bowl.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 1/2 teaspoons spinach mixture into center of each wrapper. Moisten edges of dough with water; fold in half, pinching edges together to seal. Place filled won tons on wax paper in an airtight container; chill for 2 hours.

After won tons have chilled, heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomatoes; cook 5 minutes, stirring frequently. Stir in basil, 1/8 teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm.

Cook filled won tons in batches in boiling water until they float to the surface (about 3 minutes); remove with a slotted spoon, and keep warm. Spoon tomato sauce over pasta.

Serving Size: 6 won tons and 1/4 cup sauce