Posted By: Santino Brasi
Santino's Ricotta and Spinach Tortelloni - 11/09/08 06:08 AM
Tortelloni di Ricotta e Spinaci In Salsa di Pomodoro
Ricotta and Spinach Tortelloni in Tomato Sauce
Ingredients:
5 tablespoons extra virgin 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
Directions:
Heat 3 tablespoons olive 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 olive 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 cheese. 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 'al dente', 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. Makes 4 servings.
That's it!
(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)
Ricotta and Spinach Tortelloni in Tomato Sauce
Ingredients:
5 tablespoons extra virgin 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
Directions:
Heat 3 tablespoons olive 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 olive 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 cheese. 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 'al dente', 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. Makes 4 servings.
That's it!
(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)