The sensational version of this recipe, whilst sensational, is pretty labour intensive, so if you can't face making pasta (or don't own a pasta maker) this one is the way to go. The won ton wrappers will give you a different version, but it is a pretty good substitute. I wouldn't suggest buying fresh lasagna noodles and cutting out the rounds yourself, because they would be too thick. Won ton wrappers are usually pretty easy to find at the local supermarket, if not it's off to the asian markets.
(Serves 4 as an entree (main for our Australian readers) and 6 and an appetizer (entree for Australians)
Ingredients
1 1/2 cups bottled tomato pasta sauce 28 round won ton skins 1/4 cup wild rice (you need 1/3 of a cup cooked, so the uncooked is sort of an approximation) 2 cups vegetable stock 2/3 cup finely chopped shallots 1 cup chopped swiss brown mushrooms 2 cups chopped shitake mushrooms 2/3 cup dry white wine 1/4 cup low fat ricotta 1 tablespoon chopped fresh basil
Method
Combine 1 1/2 cups of stock with the wild rice and bring to a boil. Reduce the heat and simmer until the rice is tender (this will take about 1/2 hour). In a non stick fry-pan saute the garlic an onion until transparent (either use a little non stick spray or a scant 1/2 teaspoon oil, because I learned recently that non stick sprays are not good for non stick pans). Add the mushrooms and continue to cook for a further five minutes. Finally add the white wine and stock and cook until it is completely absorbed. Remove from heat and add the rice. When the mixture cools add the ricotta and the basil.
Put 1 teaspoonful of the filling into a won ton wrapper, wet the edge with a little water and fold over to form a semi circle. Press the edges together making sure that you push out any air. Repeat with the remaining wrappers. As you make each agnolotti put it on a sheet of parchment paper dusted with flour to stop them sticking. If you want to make the agnolotti in advance, then freeze them.
Cook the angolotti in plenty of boiling salted water (they will only take 3 to 4 minutes). While the pasta is cooking warm the tomato sauce. Serve pasta with the warmed sauce.