Easy Ricotta And Spinach Tortelloni In Tomato Sauce

Name: Easy Ricotta And Spinach Tortelloni In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half garlic; saute 5 minutes.
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
Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute.
4
Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any.
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
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
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
Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve.

719

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons olive oil (separated), 1 cup onion, chopped, 12 garlic cloves, sliced (separated), 1 cup fresh basil, chopped (separated), and more.

Yes, Easy Ricotta And Spinach Tortelloni In Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!