Ricotta and Spinach Tortelloni in Tomato Sauce

• 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

1. Heat 3 tablespoons oil in large skillet over medium-high heat.
2. Add onion and half of garlic; saute 5 minutes.
3. Add tomatoes and 3/4 cup basil.
4. Cook 15 minutes to blend flavors, stirring often and adding water if dry.
5. Season with salt and pepper.
6. (Can be made 1 day ahead.
7. Chill.)
8. Heat 2 tablespoons oil in large saucepan over medium heat.
9. Add remaining garlic; saute; 1 minute.
10. Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes.
11. Drain and cool.
12. Squeeze out liquid.
13. Place spinach in processor.
14. Add ricotta and blend well.
15. Blend in 1/2 cup Parmesan.
16. Season filling to taste with nutmeg, salt and pepper.
17. Place 1 wonton wrapper on work surface.
18. Brush edges with water.
19. Place 1 scant tablespoon filling on 1 half.
20. Fold diagonally in half, forming triangle.
21. Press edges to seal.
22. Overlap 2 ends together; press to adhere.
23. Repeat with remaining wrappers, water and filling.
24. Place in single layer on floured baking sheet.
25. (Can be made 4 hours ahead.
26. Cover with plastic; chill.)
27. Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 3 minutes.
28. Using slotted spoon, transfer to bowls.
29. Meanwhile, bring sauce to simmer.
30. Spoon over pasta.
31. Sprinkle with 1/4 cup basil.

olive oil, onion, garlic, tomatoes, fresh basil, spinach, ricotta cheese, parmesan cheese, ground nutmeg, wrappers

Taken from www.epicurious.com/recipes/food/views/ricotta-and-spinach-tortelloni-in-tomato-sauce-102856 (may not work)