Pasta: Tortelloni with Ricotta and Spinach in Tomato Sauce

By fsilver4

I have my own pasta recipe that I roll out on my counter top pasta roller so I don't use wonton wraps as this recipe calls for, however, I am not a snob when it comes to going for the easier route.

Ingredients

• 5 tablespoons olive oil
• 1 cup minced onion
• 12 garlic cloves, sliced
• 12 skinned and seeded Roma tomatoes, about 5 cups
• 1 cup chopped fresh basil
• (skin tomatoes by slicing crosses on ends and dropping into boiling water for 2 minutes)
• Seed by food processer and then sieve the seeds.
• 1 10 oz. package spinach leaves with stems trimmed
• 1 cup ricotta cheese
• 1/2 cup fresh grated Parmasan cheese
• ground nutmeg
• 24 square wonton wrappers

Preparation

Step 1

Heat 3 tablespoons olive oil in large skillet over med/high heat. Add onion and half of garlic; saute 5 min. Add tomatoes and 3/4 cup basil. Cook 15 minutes to blend flavors, stirring often and adding water if dry. Season with salt and pepper

Heat 2 tablespoons oil in large saucepan over medium heat. Add remanding garlic; saute 1 minute. Add spinach, cook until most of liquid evaporates, stirring often about 5 minutes. Drain and cool. Squeeze liquid.

Place spinach in processor. Add ricotta and blend well. Blend in 1/2 cup Parmesan filling to taste with nutmeg, salt and pepper.

Place wonton or fresh pasta square on work surface. Brush edges with water. Place 1 scant tablespoon or smallest melon scoop on 1 half. Fold diagonally in half, forming triangle. Press edges to seal. Overlap 2 ends together, press to seal. Repeat with remaining wrappers, water and filling. Place single layer on floured baking sheet. (Can be made 4 hours ahead. Cover with plastic and chill.)

Working in batches, cook tortellini in pot boiling salted water until just tender but still firm to bite, stirring constantly, about 3 minutes. If using fresh pasta, wait until pasta floats to the top. Drain and add to bowls. Bring sauce to a simmer and serve over pasta with slice thinned basil and fresh Parmesan.