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/)