Spinach-And-Ricotta-Filled Agnolotti With Tomato-Basil Sauce

• 8 cups fresh spinach leaves
• 3 teaspoons olive oil, divided
• 1 1/2 cups chopped Vidalia or other sweet onion
• 1 large garlic clove, chopped
• 1/4 cup part-skim ricotta cheese
• 2 tablespoons (1/2 ounce) grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg white
• 36 won ton wrappers
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons julienne-cut fresh basil
• 1/8 teaspoon salt
• Dash of pepper

1. 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.
2. Add 2 teaspoons oil to pan and place over medium heat until hot. Add onion and garlic; saute 5 minutes. Add spinach; saute 3 minutes. Place spinach mixture in food processor; pulse 10 times or until finely chopped. Combine spinach mixture, ricotta, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg white in a medium bowl.
3. 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.
4. After won tons have chilled, heat 1 teaspoon oil in a saucepan over medium-high heat. Add tomatoes; cook 5 minutes, stirring frequently. Stir in basil, 1/8 teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm.
5. Cook filled won tons in batches in boiling water until they float to the surface (about 3 minutes); remove with a slotted spoon, and keep warm. Spoon tomato sauce over pasta.

fresh spinach leaves, olive oil, vidalia, garlic, ricotta cheese, parmesan cheese, salt, pepper, egg white, wrappers, tomatoes, juliennecut, salt, pepper

Taken from www.myrecipes.com/recipe/spinach-and-ricotta-filled-agnolotti-with-tomato-basil-sauce (may not work)