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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