Easy Ricotta and Spinach Tortelloni in Tomato Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 64.5989 |
| Energy (kCal) | 1011.5135 |
| Carbohydrates (g) | 85.8309 |
| Total fats (g) | 51.4079 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and half garlic; saute 5 minutes. | 2. 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 up to this point and chilled). | 3. Heat 1 teaspoon oil in large saucepan over medium heat. Add garlic and saute 1 minute. | 4. Add spinach and cook until wilted, about 5 minutes. Squeeze out extra liquid, if any. | 5. Place spinach in processor. Add ricotta and blend well. Blend in parmesan cheese, and season to taste with salt, pepper and nutmeg to taste. | 6. Place 1 wonton wrapper on work surface. Brush edges with water and place 1 scant tablespoon filling on one half. Fold diagonally in half forming triange and press edges to seal. Overlap 2 ends together and press to seal. Repeat with remaining wrappers and place in single layer on floured baking sheet. | 7. Working in batches, cook tortelloni in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 3 minutes. Transfer to a bowl with a slotted spoon. | 8. Meanwhile, bring tomato sauce to simmer. Spoon over pasta and sprinkle with remaining 1/4 cup basil to serve. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| olive oil | 3 | teaspoons | separated | 119.34 | 0.0 | 0.0 | 13.5 |
| onion | 1 | cup | chopped | 64.0 | 14.944 | 1.76 | 0.16 |
| garlic clove | 12 | sliced separated | - | - | - | - | |
| basil | 1 | cup | chopped separated | 5.52 | 0.636 | 0.7559999999999999 | 0.1536 |
| tomato | 6 | cups | chopped | 160.92 | 34.7766 | 7.8672 | 1.788 |
| spinach leaf | 10 | ounces | 82.2135 | 11.9351 | 10.2909 | 1.6159 | |
| ricotta cheese | 1 | cup | low-fat | 431.52 | 7.5392 | 27.9248 | 32.1904 |
| parmesan cheese | 1/2 | cup | grated | 148.0 | 16.0 | 16.0 | 2.0 |
| salt | - | - | - | - | |||
| pepper | - | - | - | - | |||
| nutmeg | ground | - | - | - | - | ||
| wonton wrapper | 24 | - | - | - | - | ||
| flour | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.