HAM & RICOTTA DUMPLINGS WITH TOMATO PESTO
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.