Ricotta, Walnut and Fig stuffed Wantons

Crispy Ricotta & Fig Wontons with a Honey Walnut Dipping Sauce

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This recipe was a joy to create. Wontons are fun and easy to work with, and I was able to combine some of my favorite ingredients to make a satisfying finger food. The wontons are baked until golden and crisp, and the filling is rich with ricotta, sweet dried figs, and earthy walnuts.

Walnuts are used twice in this recipe, a real bonus for your health. Walnuts are a heart-healthy food packed with nutrients. Also, did you know that walnuts are the only nut that are contain a significant amount of plant-based source of omega-3 fatty acids known as ALA? I didn’t either. You can check out more facts about walnuts here.

And good thing it’s easy to add them to your cooking. In these wontons, they had an earthy flavor and texture to the filling. I also use them in a bright honey dipping sauce to round out the dish.


Crispy Ricotta & Fig Wontons
with a Honey Walnut Dipping Sauce

 

Serves 2-3

FOR THE WONTONS
– 1/2 cup whole milk ricotta
– 2 Tbs. finely chopped raw walnuts
– 1 heaping Tbs. finely chopped dried Black Mission figs
– 1/2 tsp. minced fresh thyme
– salt to taste
– 16 wonton wrappers
– 1-2 tsp. olive oil

FOR THE DIPPING SAUCE
– 1/2 cup walnuts
– 1 Tbs. freshly squeezed lemon juice
– 2 Tbs. cold water
– 2 tsp. honey

Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a small bowl, combine the cheese, walnuts, figs, and thyme. Add a pinch of salt and season to taste.

Spoon about 1 tsp. of filling in the center of the wonton, and dab water on the edges of the wrapper. Bring the corners of the wrappers together over the filling and pinch to close. You can close your wonton in any form you’d like. Go ahead and get creative!

Brush each wonton with the olive oil and sprinkle with flaky salt. Bake in the oven until edges of golden and crisp, about 10 minutes.

While the wontons are baking, blend together the sauce ingredients and spoon into a small bowl for dipping. Enjoy!

 

“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”

 



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