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Spinach And Ricotta Filled Agnolotti/tomato Basil Sauce

A home-style Spinach And Ricotta Filled Agnolotti/tomato Basil Sauce made with Spinach Leaves, Onion, Garlic, Nonfat Ricotta Cheese, and Parmesan Cheese. Serves 7. Keep it handy for the next time you cook it.

Ingredients

• 8 cup
• 1 1/2 cup
• 1
• 1/3 cup
• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1
• 35
• 1 oz
• 2 tbsp
• 1/8 tsp
• 1 dash

Method (preview)

1. 1

   Heat a large Dutch oven over medium-high heat until hot.

2. 2

   Add spinach; cover and cook 2 minutes or until spinach wilts.

3. 3

   Remove spinach from pan.

4. 4

   Drain good.

5. 5

   In a pan add onion and garlic; saute 5 minutes. Add spinach; saute 3 minutes.

6. 6

   Place spinach mixture in food processor; plus 10 times or until finely chopped.

7. 7

   Combine spinach mixture, ricotta, Parmesan, and egg white in a medium bowl.

8. 8

   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.

9. 9

   Moisten edges of dough with water; fold in half, pinching edges together to seal.

10. 10

    Place filled won tons on wax paper in an airtight container; chill for 2 hours.

11. 11

    After won tons have chilled, add the tomatoes into a saucepan over medium high heat and cook 5 minutes, stirring frequently.

12. 12

    Stir in basil, 1/8 teaspoon salt, and dash of pepper; cook 5 minutes.

13. 13

    Keep warm.

14. 14

    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.

15. 15

    Spoon tomato sauce over pasta.

16. 16

    Yield 7 servings

17. 17

    Serving size is 5 won tons and 1/4 cup sauce.

18. 18

    Calories--163.3 Total Fat--1.3g Cholesterol---7mg Carbohydrate---29.8

19. 19

    Dietary Fiber---2.2g Sodium 440mg Weight Watchers--- 3 points per serving.