Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Ricotta and Spinach Tortelloni in Tomato Sauce
Ricotta and Spinach Tortelloni in Tomato Sauce
(Tortelloni di Ricotta e Spinaci In Salsa di Pomodoro)

5 tablespoons extra virgin olive oil
1 cup chopped onion
12 garlic cloves, sliced
6 large tomatoes, chopped (about 5 cups)
1 cup chopped fresh basil
One 10-ounce package spinach leaves, stems trimmed

1 cup ricotta cheese
1/2 cup freshly grated Parmigiano cheese
Ground nutmeg
24 square wonton wrappers
Heat 3 tablespoons olive oil in large skillet over medium-high heat.

Add onion and half of garlic; saute 5 minutes.

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. Chill.)

Heat 2 tablespoons olive oil in large saucepan over medium heat.

Add remaining garlic; saute 1 minute.

Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes.
Drain and cool. Squeeze out liquid.

Place spinach in processor.
Add ricotta and blend well.

Blend in 1/2 cup Parmigiano cheese.
Season filling to taste with nutmeg, salt and pepper.

Place 1 wonton wrapper on work surface. Brush edges with water.

Place 1 scant tablespoon filling on 1 half.

Fold diagonally in half, forming triangle.
Press edges to seal.

Overlap 2 ends together; press to adhere.
Repeat with remaining wrappers, water and filling.

Place in single layer on floured baking sheet. (Can be made 4 hours ahead. Cover with plastic; chill.)

Working in batches, cook tortelloni in pot of boiling salted water until 'al dente', stirring occasionally, about 3 minutes.
Using slotted spoon, transfer to bowls.

Meanwhile, bring sauce to simmer.

Spoon over pasta. Sprinkle with 1/4 cup basil. Makes 4 servings.
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