Try this Spinach and Ricotta Filled Agnolotti/tomato Basil Sauce recipe, or contribute your own.Suggest a better description
Heat a large Dutch oven over medium-high heat until hot. Add spinach; cover and cook 2 minutes or until spinach wilts. Remove spinach from pan. Drain good. In a pan add onion and garlic; saute 5 minutes. Add spinach; saute 3 minutes. Place spinach mixture in food processor; plus 10 times or until finely chopped. Combine spinach mixture, ricotta, Parmesan, and egg white in a medium bowl. 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 teaspoons spinach mixture into center of each wrapper. Moisten edges of dough with water; fold in half, pinching edges together to seal. Place filled won tons on wax paper in an airtight container; chill for 2 hours. After won tons have chilled, add the tomatoes into a saucepan over medium high heat and cook 5 minutes, stirring frequently. Stir in basil, 1/8 teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm. Cook filled won tons in batches in boiling water until they float to the surface ( about 3 minutes); remove with slotted spoon, and keep warm. Spoon tomato sauce over pasta. Yield 7 servings Serving size is 5 won tons and 1/4 cup sauce. Calories--163.3 Total Fat--1.3g Cholesterol---7mg Carbohydrate---29.8 Dietary Fiber---2.2g Sodium 440mg Weight Watchers--- 3 points per serving. Recipe by: Cooking Light Posted to EAT-LF Digest by Sally Eisenberg
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 7|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 10.4mg||3 %|
|Sodium 467.8mg||16 %|
|Potassium 439.9mg||12 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 45.4g|
|Protein 10.8g||15 %|
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Calories per serving: 259
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