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.

NOTES : Made this for dinner last night and my hubby said he wants this again. so into our favorite cookbook it goes. This is very good.

The original recipe called for 3 teaspoon olive oil to cook the spinach and then the onions. They used skim ricotta cheese, I did not use the oil in my recipe or the skim ricotta.

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