Spiced Pumpkin Ricotta Wontons
Maple Syrup, Pomegranate, Lime Zest, Powdered Sugar
Sweet creamy ricotta is mixed with pumpkin puree, a bit of sugar and salt, plus a blend of cinnamon, nutmeg, ginger, allspice, and cloves. Wonton wrappers are filled with this heavenly mixture and fried to a puffy golden brown.
The warm wontons are drizzled with two syrups – maple and pomegranate, dusted with powdered sugar, and sprinkled with pomegranate arils and lime zest for a delightful autumnal dessert. ‘Tis the season for pomegranates and pumpkins!
Pumpkin Ricotta Wonton Recipe
- 1/2 c. canned pumpkin
- 1/2 c. whole milk ricotta
- 2 T. sugar
- 1/4 t. salt
- 1/2 t. pumpkin pie spice
Mix all ingredients together.
- wonton wrappers
- peanut oil for frying
Spoon pumpkin mixture onto wonton wrapper. Lightly wet the edges of the wrapper with water. Fold the wrapper in half and press the edges to seal well.
Fry wontons in hot peanut oil until puffed and golden, turning once. Drain on paper towels.
- maple syrup
- pomegranate syrup
- pomegranate arils
- lime zest
- powdered sugar
Garnish pumpkin ricotta wontons with a drizzle of maple syrup and pomegranate syrup. Dust with powdered sugar and sprinkle with pomegranate arils and lime zest.
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