Preparation:
Mix cheese, raisins, honey, cinnamon and nutmeg. Spoon about I tablespoon ricotta mixture onto center of each wonton. Moisten edges of wrappers lightly with water. Fold diagonally in half over filling, forming a triangle; press gently around filling to seal.
Heat 2 tablespoons of the margarine, the sage and pepper in 10-inch skillet over medium heat until margarine is melted. Add half of the panzotti. Cook about 5 minutes, turning occasionally, until tender. Remove panzotti from skillet; keep warm.
Melt remaining I tablespoon margarine in skillet, Add remaining panzotti. Cook about 5 minutes, turning occasionally, until tender. Drizzle panzotti with any remaining margarine mixture.
8 SERVINGS |
