| Yield 1X: | 48.30 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Dairy, garlic | ||
| Portions: | 32.2 | ||||
| Shelf life: | 4 days | ||||
| Date: | 5.20.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Sweet peas, large ones | 2 | 4 | ||
| Ricotta cheese | 8.00 | 1 | ||
| Parmesan cheese | 4.00 | 8.00 | ||
| Lemon zest – one lemon | 1.00 | 2.00 | ||
| Mint, chiffonade | 0.20 | 0.40 | ||
| Garlic, paste | 0.10 | 0.20 | ||
| EVOO | 3.00 | 6.00 |
Carefully measure and prepare all ingredients. Cook the peas in salted boiling water until soft, then shock. Combine in the robotcoupe with the ricotta, parmesan cheese, lemon zest, and garlic, and process until smooth.
Season to taste with salt and pepper, then add the mint, drizzle the oil in while the machine is running.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
To form, defrost wonton wrappers, and arrange them onto a sheetpan. Transfer the filling to a pastry bag, and pipe into the center of each wrapper as shown. Form as for crab rangoon. Place on a sheetpan lined with paper. Store refrigerated under plastic wrap.