| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian | 7 | Servings |
INGREDIENTS
| 8 | c | Spinach leaves; fresh |
| 1 1/2 | c | Chopped onion |
| 1 | lg | Garlic clove; choped |
| 1/3 | c | Nonfat ricotta cheese |
| 2 | tb | Parmesan cheese |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lg | Egg white |
| 35 | Won-ton wrappers | |
| 1 | cn | (14.5 oz) diced tomatoes; undrained |
| 2 | tb | Fresh basil; julienned |
| 1/8 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
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 <sparky@netgate.net> on Mar 20, 1998
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