
Ingredients
- 1 package small wonton wrappers
- 1/3 cup ricotta cheese
- 5 ounces frozen spinach, thawed and squeezed of liquid
- 1/2 cup Parmesan cheese, shredded
- one large egg
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Directions
- Fill a large stock pot with water and bring to a boil
- In a medium bowl, combine ricotta, spinach, Parmesan, egg, salt, and pepper.
- On a clean surface, arrange half the wonton wrappers
- Place about 1/2 teaspoon cheese filling into the center of each wonton
- Using a pastry brush or your finger, brush a small amount of water along two sides of the wonton
- Folder wonton over to make a triangle, using the wet sides to adhere,
- As you finish the tortellini, cover them with plastic wrap so they don’t dry out
- Repeat with remaining wonton wrappers until you have used all your cheese filling
- (At this point, you can freeze the tortellini for another time if you wish)
- 10.Carefully lower the tortellini into the boiling water, once the water returns to a boil, cook for about three – five minutes. They are usually done when they float to the top
- 11.Carefully drain tortellini and serve with sauce