Ingredients
3/4 cup whole-milk or part-skim ricotta
1/2 cup freshly grated Parmigiano-Reggiano; more for serving
(see 'How to keep Parmigiano Reggiano fresh')
Kosher salt and freshly ground black pepper
24 wonton wrappers (3-1/2x3 inches each)
1/2 bunch (about 10 oz.) broccoli raab, tough stems trimmed
2 Tbs. olive oil
2 Tbs. pine nuts
1 large clove garlic, chopped
1 cup homemade or low-salt chicken broth
1 Tbs. fresh lemon juice
Lemon wedges for serving
Fine Cooking
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1/2 cup freshly grated Parmigiano-Reggiano; more for serving
(see 'How to keep Parmigiano Reggiano fresh')
Kosher salt and freshly ground black pepper
24 wonton wrappers (3-1/2x3 inches each)
1/2 bunch (about 10 oz.) broccoli raab, tough stems trimmed
2 Tbs. olive oil
2 Tbs. pine nuts
1 large clove garlic, chopped
1 cup homemade or low-salt chicken broth
1 Tbs. fresh lemon juice
Lemon wedges for serving
Description
Fine Cooking
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