INSTANT RICOTTA TORTELLINI

"Make homemade pasta dough if you must, but store-bought wonton wrappers are a lovely stand-in."

1 cup ricotta cheese
1 cup grated Parmesan cheese
1/4 cup chopped arugula or basil leaves
freshly ground pepper, to taste
square wonton wrappers
tomato sauce or butter for sauce

Bring a large pot of water to a boil.

Meanwhile, in a bowl, mix together the ricotta, Parmesan, arugula or basil, and pepper by hand.

Place the wonton wrappers, one at a time, on the counter.

Have a small bowl of cold water ready nearby.

To stuff, place a scant tablespoon of cheese in the center of each wonton. With a finger dipped in water, dampen two abutting edges. Fold over to form a triangle, pressing dry to wet edges to form a seal. Then, in the palm of your hand, moisten one tip and press two opposing points together to form a small cap. Reserve on a tray and chill if making in advance.

To cook, gently lower into boiling water in batches, being careful not to crowd the pot. Cook until the dumplings float to the surface, and cook there for 1 minute. Carefully lift out with slotted spoon and ladle over tomato sauce, any light, fresh tomato sauce, or softened butter. Serve hot.

Makes 24 tortelllini
Source: Totally Cheese Cookbook by Helene Siegel