Spinach-And-Ricotta-Filled Agnolotti With Tomato-Basil Sauce Recipe

Name: Spinach-And-Ricotta-Filled Agnolotti With Tomato-Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups fresh spinach leaves; 3 teaspoons olive oil, divided; 1 1/2 cups chopped Vidalia or other sweet onion; 1 large garlic clove, chopped; 1/4 cup part-skim ricotta cheese; 2 tablespoons (1/2 ounce) grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 large egg white; 36 won ton wrappers; 1 (14.5-ounce) can diced tomatoes, undrained; 2 tablespoons julienne-cut fresh basil; 1/8 teaspoon salt; Dash of pepper

Servings: persons

8 cups fresh spinach leaves
3 teaspoons olive oil, divided
1 1/2 cups chopped Vidalia or other sweet onion
1 large garlic clove, chopped
1/4 cup part-skim ricotta cheese
2 tablespoons (1/2 ounce) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg white
36 won ton wrappers
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons julienne-cut fresh basil
1/8 teaspoon salt
Dash of pepper

1
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.
2
Add 2 teaspoons oil to pan and place over medium heat until hot. Add onion and garlic; saute 5 minutes. Add spinach; saute 3 minutes. Place spinach mixture in food processor; pulse 10 times or until finely chopped. Combine spinach mixture, ricotta, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg white in a medium bowl.
3
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.
4
After won tons have chilled, heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomatoes; cook 5 minutes, stirring frequently. Stir in basil, 1/8 teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm.
5
Cook filled won tons in batches in boiling water until they float to the surface (about 3 minutes); remove with a slotted spoon, and keep warm. Spoon tomato sauce over pasta.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 cups fresh spinach leaves, 3 teaspoons olive oil, divided, 1 1/2 cups chopped Vidalia or other sweet onion, 1 large garlic clove, chopped, and more.

Yes, Spinach-And-Ricotta-Filled Agnolotti With Tomato-Basil Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-And-Ricotta-Filled Agnolotti With Tomato-Basil Sauce

How did you like this recipe?

Frequently Asked Questions