1/2 cup part skim ricotta cheese
1 teaspoon chopped basil (or ¼ t basil flakes)
1/2 teaspoon pepper
32 wonton wrappers
2 tablespoons soy sauce
2 teaspoons chili sauce (available in the Asian section of your market)
1/2 cup scallions, thinly sliced
For this recipe, be sure to use a pot that is large enough that the wontons have room and don’t get all piled on top of one another.
Place 1 T filling in each wonton and fold according to package instructions being sure to seal the last fold with a bit of water.
Bring broth, soy and chili sauce to a boil.
Add wontons and scallions and bring back to a boil.