Spinach and ricotta filled agnolotti/tomato basil sauce
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Spinach leaves; fresh |
| 1½ | cup | Chopped onion |
| 1 | large | Garlic clove; choped |
| ⅓ | cup | Nonfat ricotta cheese |
| 2 | tablespoons | Parmesan cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | large | Egg white |
| 35 | Won-ton wrappers | |
| 1 | can | (14.5 oz) diced tomatoes; undrained |
| 2 | tablespoons | Fresh basil; julienned |
| ⅛ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
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 good. In a pan add onion and garlic; saute 5 minutes. Add spinach; saute 3 minutes. Place spinach mixture in food processor; plus 10 times or until finely chopped. Combine spinach mixture, ricotta, Parmesan, 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 1½ 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, add the tomatoes into a saucepan over medium high heat and cook 5 minutes, stirring frequently. Stir in basil, ⅛ 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 slotted spoon, and keep warm. Spoon tomato sauce over pasta.
Yield 7 servings Serving size is 5 won tons and ¼ cup sauce.
Calories--163.3 Total Fat--1.3g Cholesterol---7mg Carbohydrate---29⅘ Dietary Fiber---2.2g Sodium 440mg Weight Watchers--- 3 points per serving.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sally Eisenberg <sparky@...> on Mar 20, 1998