This is a super easy and interesting side dish to make. Actually, you can make it into a meal on it's own with a little sauce over top if desired. I serve it with roast chicken and sweet potatoes; or fish; or Sunday pot roast. They are easy to make fresh, as well as freeze for another day. Plus, you can get inventive and use beets and goat cheese, edamame and ricotta, corn and tarragon. You get the point.
1 package of fresh wonton pastry (usually found in either the deli, or Asian vegetable section of your local grocery).
1/2 cup frozen peas, thawed (can also use fresh)1/4 cup ricotta
1 tsp chopped, fresh mint
In a food processor, blend the peas, ricotta and mint together until it forms into a smooth paste.
On a clean work surface, place a teaspoon of pea mixture on the wonton wrapper. With a pastry brush, brush water over 2 sides of the wrapper. Bring the dry side of the wonton over to the weat side, sealing with your fingers to form a triangle. Make these until you have used up the pea mixture.
In a pot of boiling water, place the wontons in and cook until they float to the top (about 2-4 min). Mix with butter (if desired) to prevent sticking. Serve immediately.
***Please note that you will have a lot of wonton wrappers left over. You can just place in the frisge in a plastic bag and use it for another day - make meat or veggie filled "ravioli's" or potstickers. Just use your imagination.
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