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1
Heat 3 tablespoons oil in large skillet over medium-high heat.
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2
Add onion and half of garlic; saute 5 minutes.
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3
Add tomatoes and 3/4 cup basil.
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4
Cook 15 minutes to blend flavors, stirring often and adding water if dry.
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5
Season with salt and pepper.
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6
(Can be made 1 day ahead.
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7
Chill.)
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8
Heat 2 tablespoons oil in large saucepan over medium heat.
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9
Add remaining garlic; saute; 1 minute.
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10
Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes.
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11
Drain and cool.
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12
Squeeze out liquid.
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13
Place spinach in processor.
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14
Add ricotta and blend well.
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15
Blend in 1/2 cup Parmesan.
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16
Season filling to taste with nutmeg, salt and pepper.
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17
Place 1 wonton wrapper on work surface.
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18
Brush edges with water.
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19
Place 1 scant tablespoon filling on 1 half.
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20
Fold diagonally in half, forming triangle.
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21
Press edges to seal.
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22
Overlap 2 ends together; press to adhere.
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23
Repeat with remaining wrappers, water and filling.
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24
Place in single layer on floured baking sheet.
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25
(Can be made 4 hours ahead.
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26
Cover with plastic; chill.)
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27
Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 3 minutes.
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28
Using slotted spoon, transfer to bowls.
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29
Meanwhile, bring sauce to simmer.
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30
Spoon over pasta.
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31
Sprinkle with 1/4 cup basil.
