Easy Ricotta And Spinach Tortelloni In Tomato Sauce
Wonton wappers make a convenient substitute for pasta when making tortelloni. sauce can be made one day ahead, tortelloni up to 4 hours ahead. makes a great vegetarian one-dish meal or serve as a dinner party dish with a salad and crusty bread. cooking time is approximate. i found this recipe in a bon appetit magazine.
Steps
Heat 2 teaspoons oil in large non-stick skillet over medium-high heat.
Add onion and half garlic.
Saute 5 minutes.
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 1 teaspoon oil in large saucepan over medium heat.
Add garlic and saute 1 minute.
Add spinach and cook until wilted , about 5 minutes.
Squeeze out extra liquid , if any.
Place spinach in processor.
Add ricotta and blend well.
Blend in parmesan cheese , and season to taste with salt , pepper and nutmeg to taste.
Place 1 wonton wrapper on work surface.
Brush edges with water and place 1 scant tablespoon filling on one half.
Fold diagonally in half forming triange and press edges to seal.
Overlap 2 ends together and press to seal.
Repeat with remaining wrappers and place in single layer on floured baking sheet.
Working in batches , cook tortelloni in pot of boiling salted water until just tender but still firm to th.
Ingredients
olive oil, onion, garlic cloves, fresh basil, tomatoes, spinach leaves, low-fat ricotta cheese, parmesan cheese, salt, pepper, ground nutmeg, wonton wrappers, flour