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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 40 |
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This is a sensational, easy recipe, great for an appetizer, snack or dessert. The flavors meld beautifully and everyone loves it. I made it up after having squash ravioli at a restaurant and I wanted to make my own twist on that idea. Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 cup ricotta cheese |
1 teaspoon salt |
40 wonton wrappers |
oil for deep-fat frying |
dip: |
1 cup confectioners' sugar |
1/2 cup sour cream |
1/2 cup apricot preserves |
1 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.
3. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1-1/2 cups dip).
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