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.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or coat with cooking spray.
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.
Spoon 1 1/2 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.
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.
1 1/2 fat, 1 starch