Pea & Ricotta Wontons

Pea & Ricotta Wontons

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From: Diabetic Living Magazine

The undeniable pairing of a creamy pea filling and butter-shallot sauce will make this recipe a hit at your next party. Baking drastically cuts the fat and calories. Luckily you get two wontons per serving—you definitely won't want to eat just one.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup shelled fresh English peas
  • 1 egg yolk
  • 2 tablespoons part-skim ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 12 wonton wrappers
  • Nonstick cooking spray
  • ½ cup dry white wine
  • ¼ cup finely chopped shallots
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 tablespoons cold butter, cut up
  • 1 tablespoon snipped fresh chives


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or coat with cooking spray.
  2. For filling, in a small saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Immediately plunge into a bowl of ice water to cool; drain again and mash. Stir in egg yolk, ricotta cheese and Parmesan cheese.
  3. Spoon 1½ teaspoons of the filling onto each wonton wrapper. Moisten two adjacent edges of wrapper with water and fold over filling to form a triangle; press lightly to seal. Place on the prepared baking sheets and coat tops with cooking spray. Bake 10 minutes or until golden.
  4. Meanwhile, for sauce, in a 6-inch skillet heat wine, shallots, salt and pepper over medium until simmering. Cook 3 minutes or until reduced by one-third. Reduce heat to low. Gradually whisk in butter, 1 tablespoon at a time, adding another piece as the previous one melts. Stir in chives. Serve wontons with sauce.

Nutrition information

  • Serving size: 2 wontons and 1 tablespoon sauce
  • Per serving: 152 calories; 8 g fat(4 g sat); 1 g fiber; 13 g carbohydrates; 4 g protein; 38 mcg folate; 50 mg cholesterol; 2 g sugars; 376 IU vitamin A; 3 mg vitamin C; 46 mg calcium; 1 mg iron; 209 mg sodium; 100 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1 starch

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