2 beaten eggs
½ cup fresh chopped basil, washed and squeezed dry
1 3/4 cup ricotta cheese
1/4 cup chopped mushroom
1/4 cup of shredded cooked chicken
4 ounces parmesan cheese grated (about 1 cup)
¼ tsp grey or pink mineral salt
¼ teaspoon freshly ground black pepper
1 large garlic clove, minced
1 package of wonton wrappers
marinara sauce
Lightly saute the chopped mushrooms and garlic in olive oil.
Mix the leftover chopped chicken and chopped sauteed mushrooms with garlic together in bowl.
Add salt and pepper.
Add chopped basil, ricotta cheese and parmesan cheese.
Mix ingredients thoroughly with large spoon.
Lay wonton wrappers out on large trey.
Scoop small spoon of ricotta mixture in the center of wonton square.
Carefully brush outside of wonton square with egg mixture in order to bond another wonton square on top.
Place wonton square on top pushing edges down onto egg mixture to form a square pocket.
Let wontons sit for 5 min and bring water to a boil in large pot.
Gently put wontons in water 3-4 at a time for 1 min each, then scoop out and place each on plate or trey.
Cover with warm Marinara sauce.