Spinach-and-Ricotta-Filled Agnolotti with Tomato-Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 of pepper |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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.
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