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

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