HAM & RI­COTTA DUMPLINGS WITH TOMATO PESTO

Homes+ (Australia) - - WEEKDAY COOKING -

SERVES 4 PREP 20 MIN­UTES COOK 6 MIN­UTES 2/3 cup fresh low-fat ri­cotta

1 egg yolk

120g finely chopped shaved leg ham

1/3 cup freshly grated parme­san

32 won­ton wrap­pers (round) 1/3 cup sun-dried tomato pesto

2 ta­ble­spoons warm wa­ter

2 ta­ble­spoons finely chopped chives

Mixed salad, to serve

STEP 1 Com­bine ri­cotta, egg yolk, ham and half the parme­san in a bowl. Place wrap­pers on a flat sur­face. Place 2 heaped tea­spoons of ham mix­ture at cen­tre of 1 wrap­per. Brush edge with wa­ter. Fold over to en­close fill­ing and form a semi­cir­cle. Re­peat to make 32 dumplings in to­tal.

STEP 2 Cook dumplings, in batches, in a large saucepan of boil­ing salted wa­ter for 2 min­utes or un­til they float to the sur­face. Drain. Whisk pesto and wa­ter in a bowl. Place dumplings in serv­ing bowls. Driz­zle with pesto mix­ture. Sprin­kle with chives. Serve with salad.

WED­NES­DAY

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