1. Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half garlic; saute 5 minutes. 2. 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). 3. Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute. 4. Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any. 5. Place spinach in processor. Add ricotta and blend well. Blend in parmesan cheese, and season to taste with salt, pepper and nutmeg to taste. 6. 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. 7. 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. 8. Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
