Easy Ricotta and Spinach Tortelloni in Tomato Sauce

Ingredients

• 3 teaspoons olive oil (separated)
• 1 cup onion, chopped
• 12 garlic cloves, sliced (separated)
• 1 cup fresh basil, chopped (separated)
• 6 large tomatoes, chopped (about 5 cups)
• 10 ounces spinach leaves, stems trimmed
• 1 cup low-fat ricotta cheese
• 1/2 cup parmesan cheese, freshly grated
• salt, to taste
• pepper, to taste
• ground nutmeg, to taste
• 24 wonton wrappers (square)
• flour, for dusting

Directions

1. 1

   Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half garlic; saute 5 minutes.

2. 2

   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. (Can be made 1 day ahead up to this point and chilled).

3. 3

   Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute.

4. 4

   Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any.

5. 5

   Place spinach in processor. Add ricotta and blend well. Blend in parmesan cheese, and season to taste with salt, pepper and nutmeg to taste.

6. 6

   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.

7. 7

   Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 3 minutes. Transfer to a bowl with a slotted spoon.

8. 8

   Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve.