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Categories:
olive oil onion garlic tomatoes fresh basil spinach Ricotta cheese Parmesan cheese ground nutmeg wrappers
Viewed: 103 - Published at: 9 years agoIngredients
- 5 tablespoons olive oil
- 1 cup chopped onion
- 12 garlic cloves, sliced
- 6 large tomatoes, chopped (about 5 cups)
- 1 cup chopped fresh basil
- 1 10-ounce package spinach leaves, stems trimmed
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- Ground nutmeg
- 24 square wonton wrappers
Method
- Heat 3 tablespoons 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 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 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.
