INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 669
Calories From Fat: 35
Total Fat: 3.8g
Cholesterol: 21mg
Sodium: 1450.6mg
Potassium: 325.5mg
Carbohydrates: 132.1g
Fiber: 5.3g
Sugar: 2.2g
Protein: 23.5g