EASY RICOTTA AND SPINACH TORTELLONI IN TOMATO SAUCE
Wonton wappers make a convenient substitute for pasta when making tortelloni. Sauce can be made one day ahead, tortelloni up to 4 hours ahead. Makes a great vegetarian one-dish meal or serve as a dinner party dish with a salad and crusty bread. Cooking time is approximate. I found this recipe in a Bon Appetit magazine.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half 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 up to this point and chilled).
- Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute.
- Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any.
- Place spinach in processor. Add ricotta and blend well. Blend in parmesan cheese, and season to taste with salt, pepper and nutmeg to taste.
- 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.
- 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.
- Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve.
Nutrition Facts : Calories 322, Fat 8.6, SaturatedFat 3, Cholesterol 15.3, Sodium 538.6, Carbohydrate 49.1, Fiber 6.9, Sugar 9.4, Protein 15.2
RICOTTA AND SPINACH TORTELLONI IN TOMATO SAUCE
Categories Garlic Leafy Green Pasta Tomato Sauté Vegetarian Quick & Easy Parmesan Ricotta Winter Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and half of garlic; sauté 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 oil in large saucepan over medium heat. Add remaining garlic; sauté; 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 Parmesan. 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 just tender but still firm to bite, 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.
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