Ricotta Stuffed Wontons 2 Ways
Wontons ~ 2 Ways
Deep Fried Ricotta Wontons &
Browned Butter Ricotta Wontons with Frizzled Sage
Ricotta stuffed wontons are a cheesy treat either way! We love to have Deep Fried Ricotta Wontons as an appetizer with some sweet chili sauce. After making a large batch I like to freeze a quart size bag full to deep fry later.
These wontons are very simple to make and of course, there are several ways you can fold them but I chose to leave them in triangles in order to fill them more fully with the ricotta cheese filling. When folding them into little crowns or packets you need to reduce the filling by almost half.
I think they are so pretty just like this, a bit more like a ravioli but with a lighter texture. So it's no surprise the second recipe I made with them is inspired by the ravioli. For Browned Butter Ricotta Wontons with Frizzled Sage, the wontons are first blanched and then saute'd in browned butter with frizzled sage leaves. They are decadently rich!
After mixing the filling, drop a spoonful onto the center of a wonton wrapper then using your finger dipped in a little water, draw a line around the edge of the wonton wrapper then fold and press to seal in firmly closed.
Place the newly formed wontons onto a floured sheet pan and sprinkle a little more flour on top.
Bonus! I still had some ricotta filling left so I put it in a ceramic ramekin and covered it with plastic wrap to heat up later as a warm dip.
Some beautiful sage leaves from my garden. These are Apple Sage leaves and they are really large so I rolled them up like a cigar and then cut them across to create ribbons of sage. If your sage leaves are smaller you may want to just leave them whole.
Browning the butter and frizzling the ribbons of sage leaves.
Blanch the wontons for about 2 minutes while the butter browns then remove them from the boiling water with a slotted spoon and drain them before adding them to the browned butter.
Add 1/4 cup butter and 1 1/2 Tablespoons of olive oil to a large heavy saute' pan over medium heat. When the butter has melted and begins to sizzle add the ribbons of sage. A nice addition here might be a pinch of red chili flakes. After the sage begins to frizzle and become crispy add the blanched and drained wontons to the saute'.
Saute until the edges begin to sizzle and the wontons are warmed through.
These ravioli-like wontons are very rich. Pair them with a great green salad and some crunchy bread. for a wonderful meatless meal!
These are the wontons after taking them from the freezer to deep fry. Don't thaw them out just drop them straight into the fryer at 350 degrees and they are done in 3 minutes or so.
This is an almost instant appetizer or snack so I'm always sure to save some for the freezer whenever I make any style of wonton.
Remove the wontons from the fryer when they are golden brown and drain on paper towels.
Serve them right away. We like them best with Sweet Chili Sauce.
Riccota Stuffed Wontons ~ 2 Ways
1 Beaten Egg
1 Package Wonton Wrappers
1 cup Ricotta
4 Tablespoons shredded Parmesan
2 teaspoons Italian seasoning
Salt and Pepper to taste
For Browned Butter Ricotta Wontons with Frizzled Sage
2-3 Tablespoons large fresh sage leaves rolled up like a cigar and sliced crosswise to create ribbons.
1 1/2 Tablespoons olive oil
12 -16 Ricotta Wontons (fresh or frozen)
To make the ricotta wontons:
Mix the ricotta with the beaten egg, the shredded Parmesan and Italian seasoning then salt and pepper to taste.
Drop a small spoonful onto the center of the wonton square then use your finger to dampen the edges on the wonton with water then fold and press to seal as shown above.
Place the formed wontons onto a floured surface until you have finished filling all of the wonton wrappers.
To freeze wontons:
Place the wontons on a sheet pan and freeze until firm then place them in a plastic freezer bag for storage. It's best to use them within 2-3 months.
To make Deep Fried Ricotta Wontons (from fresh or frozen)
Carefully drop the fresh or frozen wontons, one at a time, into a deep fryer set
at 350 degrees for about 3 minutes or until golden brown. Serve immediately.
To make Browned Butter Ricotta Wontons with Frizzled Sage (from fresh or frozen)
Carefully drop the fresh or frozen wontons, one by one, into a pot of boiling water for about 2 minutes then remove with a slotted spoon and drain before adding to the saute' pan.
While bringing the water to a boil for blanching the wontons, melt 1/4 cup butter and 1 1/2 tablespoons olive oil in a saute' pan on medium heat. When the butter begins to sizzle and brown, add the ribbons of sage leaves and saute' until they begin to crisp (about 1 minute).
Add the drained wontons to the browned sage butter and saute' until the edges of the wontons begin to brown and they are warmed completely through. Serve immediately.