Ingredients:
2 cups dried split peas, or frozen peas
2/3 cup ricotta cheese, part skim
1/3 cup parmesan cheese
zest of one lemon
1/2 tsp sea salt
drizzle of olive oil
1 cup vegetable broth for boiling pasta
1 package wonton wrappers
red pepper flakes
Cook dried peas according to package directions. If using frozen peas, use water to rinse the peas in a strainer. This will defrost them while keeping their color and you won't have to cook them. Combine cooked peas, ricotta cheese, and olive oil in food processor until smooth. It needs to be thick not runny so it hold up as a filling. Mix in a separate bowl the pea mixture, parmesan cheese, lemon zest and sea salt. In a large pot, bring water and 1 cup broth to a boil. Take only wontons being used out of the package and keep moist with a damp paper towel so the pasta won't dry out. Stuff each wonton with a scant tsp of the pea mixture, wet all sides of wonton pasta, and fold up into a pocket. Gently drop wontons into the boiling water, then stir once to keep them from sticking to pot or each other. The pasta is fresh and will be cooked in about 2 mintues or when they start rising to the top. Gently lift out each pasta pocket. Drizzle with olive oil and sprinkle crushed red pepper flakes on top. So Yummy! Enjoy!
