Angela's Italian Recipe for Ricotta and Spinach Tortelloni in Tomato Sauce

Ricotta and Spinach Tortelloni in Tomato Sauce
(Tortelloni di Ricotta e Spinaci In Salsa di Pomodoro)


Ingredients:
5 tablespoons extra virgin olive oil 1 cup chopped onion 12 garlic cloves, sliced 6 large tomatoes, chopped (about 5 cups) 1 cup chopped fresh basil One 10-ounce package spinach leaves, stems trimmed 1 cup ricotta cheese 1/2 cup freshly grated Parmigiano cheese Ground nutmeg 24 square wonton wrappers

Directions:

Heat 3 tablespoons olive oil in large skillet over medium-high heat. Add onion and half of garlic; saute 5 minutes. 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. Chill.) Heat 2 tablespoons olive oil in large saucepan over medium heat. Add remaining garlic; saute 1 minute. Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes.

Drain and cool. Squeeze out liquid. Place spinach in processor.

Add ricotta and blend well. Blend in 1/2 cup Parmigiano cheese.

Season filling to taste with nutmeg, salt and pepper. Place 1 wonton wrapper on work surface. Brush edges with water. Place 1 scant tablespoon filling on 1 half. Fold diagonally in half, forming triangle.

Press edges to seal. Overlap 2 ends together; press to adhere.

Repeat with remaining wrappers, water and filling. Place in single layer on floured baking sheet. (Can be made 4 hours ahead. Cover with plastic; chill.) Working in batches, cook tortelloni in pot of boiling salted water until 'al dente', stirring occasionally, about 3 minutes.

Using slotted spoon, transfer to bowls. Meanwhile, bring sauce to simmer. Spoon over pasta. Sprinkle with 1/4 cup basil. Makes 4 servings.

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