- ½ bottle DEL MANO ROASTED MELONGENE PESTO
- 80 g whole milk ricotta
- 20 wonton skins
Mix pesto and ricotta for filling.
Drop a teaspoon of filling in the centre of a wonton skin and brush the edges with water. Fold over to form a triangle.
Boil 3 -4 minutes in salted water.
Serve with a drizzle of olive oil.