Helen RandellSweet potato and ricotta wontons with pesto
May 31st 2009 06:31
Sweet potato and ricotta wontons with pesto
250g sweet potato, steamed and mashed
1 egg, lightly beaten
125g ricotts
3 tablespoons grated parmesan
thyme
chives
40 wonton wrappers
1 jar pesto
Place mashed sweet potato in a bowl and stir in egg, ricotta, parmesan, thyme and chives.
Take a wonton wrapper and moisten the edges with water.
Top with one level tablespoon of the sweet potato mixture and spread within 1cm of the edge.
Top with another wrapper and press the edges together to seal.
Place on a plate with baking paper and refrigerate until ready to cook, Alternatively, the wontons can be placed in a freezer proof container and frozen at this point - as I did.
If cooking straight away, lay a quarter of the wontons in a steamer in a single layer and cover with a lid. Steam for 15 minutes, or until wrappers have softened. Brush wrappers liberally with water during cooking. Remove and transfer to a baking tray covered in foil to keep warm while cooking remaining wontons. Serve with pesto.
If using frozen, bring a large saucepan of water to the boil, drop in around 1/3 - 1/2 of the wontons, depending on the size of your saucepan, bring back to the boil and then cook for 10-15 minutes. The wontons are done when they float to the surface. Serve with pesto.
One of the great things about doing it this way is that there is virtually no preparation to be done. This dish can be made months ahead, and then pulled out of the freezer at the last minute if people drop around. When freezing wontons, be sure to place baking paper between the wrappers, otherwise they will stick together. If this does happen, you can break them apart, but you leave yourself open to having the filling burst through.
You can of course make your own pesto to go with this dish as well.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Lilla
From The Home Front
Enviro Warrior
Dream Herald
Esoteric Bookshop
Thanks Helen.
Comment by Heather G
Health Stripe
Comment by Helen Randell
Rough Cooking
Good luck
Comment by FoodMage