Filled Agnolotti with Tomato-Basil Sauce

For Filling: Wash the spinach but do not dry. Heat a large Dutch oven over medium-high heat. Add the spinach, cover, and cook for 2-3 minutes or until the spinach wilts. Remove the spinach from the Dutch oven, drain, and set aside.

Return the pan to the stove and heat the oil over medium heat. Add the onion and garlic and cook for 5 minutes. Add the wilted spinach and cook, stirring, for 3-4 more minutes or until the onion is soft.

Remove the spinach mixture to a food processor and pulse on/off until finely chopped. Scrape the spinach into a medium-size bowl. Add the ricotta, Parmesan, salt, pepper, and egg white to the spinach and mix well.

Lay a won ton wrapper on a flat work surface (Keep the remaining won ton wrappers covered while working). Scoop about 1 1/2 teaspoons of the spinach mixture onto the center of the wrapper. Using your finger or a pastry brush, moisten the edges of the wrapper with water. Fold the wrapper in half, pinching the edges together to seal the filling inside. Place the filled wrappers in an airtight container and refrigerate for 2-3 hours.

For Sauce: Heat the oil in a saucepan over medium-high heat. Add the undrained tomatoes and cook for 5 minutes, stirring frequently. Add the basil, salt, and pepper. Mix well and let cook for 5 more minutes. Keep the sauce warm while you cook the won tons.

Fill a large pan with water and bring to a strong boil. Add the filled won tons in batches and let boil for 3-4 minutes or until they float to the top. Remove them with a slotted spoon to individual serving dishes. Repeat with remaining won tons.

To serve, spoon the tomato sauce over the cooked won tons. Sprinkle with grated Parmesan if desired.