Spinach, zucchini and cheese purses

Name: Spinach, zucchini and cheese purses
Total time: 2100 s
Yield: 3 servings
Cuisine: American
Ingredients: 20 wonton wrappers; 1 Small zucchini, grated; 1 cup chopped spinach leaves; 1 pinch ground black pepper; 1 pinch salt; 1 tbsp unsalted butter; 1/2 cup ricotta cheese; 1/2 cup skim milk; 1/2 cup heavy cream; 1 chicken bouillon cube; 1 water for moistening wonton; 2 tbsp olive oil

sabris @cook_3794274

My picky toddler loved them

sabris @cook_3794274

My picky toddler loved them

Saved

Ingredients

35 mins

3 servings

20wonton wrappers
1Small zucchini, grated
1 cupchopped spinach leaves
1 pinchground black pepper
1 pinchsalt
1 tbspunsalted butter
1/2 cupricotta cheese
1/2 cupskim milk
1/2 cupheavy cream
1chicken bouillon cube
1water for moistening wonton
2 tbspolive oil

Saved

Steps

35 mins

1

Melt butter in small skillet and sautee spinach and grated zucchini, until wilted
2

Season with salt and pepper to taste and set aside in a bowl.
3

Crumble cheese over sauteed vegetables and mix well
4

Moisten wonton wrapper edges and put a spoonful of mixture in center
5

Pull edges together as to form a purse, repeat for all wrappers
6

Heat a pan with the olive oil and cook the purses in a single layer until bottoms are golden brown
7

Mix milk, cream and bouillon, add to pan and cover it 10 minutes for the wrappers to steam
8

Cook uncovered until sauce thickens