Spinach And Ricotta Filled Agnolotti/Tomato Basil Sauce

Directions

1. Heat a large Dutch oven over medium-high heat till warm. Add in spinach; cover and cook 2 min or possibly till spinach wilts. Remove spinach from pan.
2. Drain good.
3. In a pan add in onion and garlic; saute/fry 5 min. Add in spinach; saute/fry 3 min. Place spinach mix in food processor; plus 10 times or possibly till finely minced. Combine spinach mix, ricotta, Parmesan, and egg white in a medium bowl.
4. 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 tsp. spinach mix into center of each wrapper. Moisten edges of dough with water; mix in half, pinching edges together to seal. Place filled won tons on wax paper in an airtight container; refrigeratefor 2 hrs.
5. After won tons have chilled, add in the tomatoes into a saucepan over medium high heat and cook 5 min, stirring frequently. Stir in basil, 1/8 tsp. salt, and dash of pepper; cook 5 min. Keep hot.
6. Cook filled won tons in batches in boiling water till they float to the surface (about 3 min); remove with slotted spoon, and keep hot. Spoon tomato sauce over pasta.
7. Yield 7 servingsServing size is 5 won tons and 1/4 c. sauce.
8. NOTES : Made this for dinner last night and my hubby said he wants this again. so into our favorite cookbook it goes. This is very good.
9. The original recipe called for 3 tsp. extra virgin olive oil to cook the spinach and then the onions. They used skim ricotta cheese, I did not use the oil in my recipe or possibly the skim ricotta.