Pumpkin & Ricotta Wonton Tortellini Soup
Wontons folded into tortellini shape with a filling of fresh pumpkin, cheese, egg, breadcrumbs and seasonings then cooked in chicken broth.
Servings 4 people
Ingredients
- 8 oz pumpkin puree
- 3 tablespoons Panko Japanese breadcrumbs
- 1 large egg separated
- ¼ cup Parmesan cheese grated
- 4 tbsp whole milk Ricotta cheese
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground nutmeg
- 1-2 tablespoons fresh sage chopped
- 20-30 square wonton wrappers
- 2 quarts chicken stock or broth or 8 cups
Instructions
To make the filling
- Start by mixing the pumpkin puree, Parmesan, Ricotta, Panko, nutmeg, salt, and pepper together in a medium sized bowl.
- Then add in one egg yolk.
- Make sure to save the white to use to seal up the wontons.
To fold the tortellini
- Place 1 teaspoon of the filling in the center of each wonton (we used square ones).
- Brush the egg wash on the top and right edge of the wonton and fold it in half on the diagonal.
- Moisten one of the two diagonal points with egg wash and join the points together in the middle.
- Then moisten the back of the top point and fold it backwards- opposite the first 2 points. What you will end up with looks something like an envelope. I made these in assembly line and it went rather quickly that way.
Final preparations
- Bring your chicken stock to a boil over high heat. Reduce to a gentle boil over medium heat.
- Then introduce your tortellini. Cook until tender and the filling is heated through. This should take about 3-4 minutes.
- Serve pipping hot with some freshly cracked black pepper on top and chopped sage.