Notes/Suggestions:  Once the chopping is done, even small children can participate in this recipe!

Ingredients:

• 1 package of wonton wrappers, square or round
• Filling
• Water
• Cookie Sheet lined with parchment paper or baking mat

Fillings:

Meatballs:
Ingredients:

• Meatballs
• ½ cup ricotta
• ½ cup mozzarella
• ½ cup parmesan
• ¼ fresh basil, finely chopped

Directions:

1. In a medium bowl combine the cheeses and mix in the chopped basil.
2. Lay wonton wrappers out onto the cookie sheet so they are not touching, but close together.
3. Spoon a teaspoon of the cheese mixture into the center of each wonton and place one meatball on top.
4. Using your finger, dip it into water and trace the edges of one wonton then place an addition wonton wrapper on top of the mixture. Seal the edges well. Use more water if need be. Repeat the process with each wonton.
5. Freeze for 4 hours or overnight.

Spinach and Cheese:

Ingrerdients:

• 1 cup frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• ½ cup pine nuts or walnuts
• ¼ teaspoon ground nutmeg
• 2 cloves of garlic

Directions:

1. In a food processor combine all ingredients until mostly smooth, but not a puree.
2. Lay wonton wrappers out onto the cookie sheet so they are not touching, but close together.
3. Spoon a tablespoon of the spinach and cheese mixture into the center of each wonton.
4. Using your finger, dip it into water and trace the edges of one wonton then place an addition wonton wrapper on top of the mixture. Seal the edges well. Use more water if need be. Repeat the process with each wonton.
5. Freeze for 4 hours or overnight.

Pumpkin Sage

Ingredients:

• 1 cup of unsweetened pumpkin puree (freeze the rest for another recipe)
• ½ cup ricotta
• ¼ cup shredded Parmesan
• ¼ cup fresh sage leaves, chopped
• 2 cloves of garlic
• ½ cup walnuts

Directions:

1. In a food processor combine all ingredients until mostly smooth, but not a puree.
2. Lay wonton wrappers out onto the cookie sheet so they are not touching, but close together.
3. Spoon a tablespoon of the pumpkin mixture into the center of each wonton.
4. Using your finger, dip it into water and trace the edges of one wonton then place an addition wonton wrapper on top of the mixture. Seal the edges well. Use more water if need be. Repeat the process with each wonton.
5. Freeze for 4 hours or overnight.

Recipe used with permission from www.ilunchbox.com