olive oil cooing spray

2	shallots, minced

1	10-ounce (285 g) box frozen chopped spinach, defrosted

1	cup (236 ml) nonfat ricotta cheese

1

large egg

3	tablespoons (19 g) grated Parmesan cheese

1/4	teaspoon (1.25ml) freshly ground pepper, or to taste

2	tablespoons (30 ml) minced fresh basil

6	dozen wonton wrappers, about 1 pound (450 g)

1	tablespoon (8 g) unbleached flour, approximately

2	cups (472 ml) dry white wine

1	quart (1 l) chicken stock

1	medium-size onion, peeled, sliced, and separated into rings

2	tablespoons (30 ml) minced fresh jalapeño chilies

2	tablespoons (30 ml0 minced fresh ginger

4	quarts (3.75 l) water

1/4	teaspoon (1.25ml) salt, optional

1/2	cup (59 ml) loosely packed fresh basil leaves, shredded

1	small fresh tomato, peeled, seeded, and chopped

1. Coat a heavy nonstick sauté pan with cooking spray and sauté the shallots until wilted, about 4 minutes. Squeeze as much liquid as possible from the spinach. Add to the sauté pan with the ricotta, yolk of egg, Parmesan cheese, pepper, and minced basil. Remove from heat, stir until well blended.
2. Place a wonton wrapper on a flat surface, covering the remaining wrappers with a dampened paper towel to prevent drying out. Place 1 rounded teaspoon (5ml) of spinach mixture in the center of the wonton wrapper. Beat egg white with fork. Brush edges of wonton wrapper with egg white. Cover with another wrapper and press edges to seal. Trim edges with a pastry wheel and place finished ravioli on a lightly floured cloth. Repeat until all filling is used.
3. In a large saucepan, bring wine, stock, onion, chilies, and ginger to a boil. Reduce heat to medium-low; simmer for 5 minutes.
4. Meanwhile in a large pot, bring water and salt (if using) to a gentle boil. Add raviolis. After they rise to the surface, cook until tender about 1 minute for al dente. Remove with a slotted spoon; drain well.
5. Stir basil and tomatoes into hot broth. Arrange 6 cooked raviolis on each of 6 heated plates. Ladle hot broth over the raviolis. Serve immediately.