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Spinach and Ricotta Filled Agnolotti/tomato Basil Sauce



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Spinach and Ricotta Filled Agnolotti/tomato Basil Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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.
After won tons have chilled, add the tomatoes into a saucepan over medium
high heat and cook 5 minutes, stirring frequently. Stir in basil, 1/8
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 1/4 cup sauce.

Calories163.3 Total Fat1.3g Cholesterol7mg Carbohydrate29.8
Dietary Fiber2.2g Sodium 440mg Weight Watchers 3 points per serving.

Ingredients:

8 c Spinach leaves; fresh
1 1/2 c Chopped onion
1 lg Garlic clove; choped
1/3 c Nonfat ricotta cheese
2 tb Parmesan cheese
1/4 ts Salt
1/4 ts Pepper
1 lg Egg white
35 Won-ton wrappers
1 cn (14.5 oz) diced tomatoes;
-undrained
2 tb Fresh basil; julienned
1/8 ts Salt
1 ds Pepper

Serves:

7 Servings

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