American Pistachio Cappelletti-style Pasta

30 to 35 cappelletti.

1 cup Ricotta cheese
¼ cup Natural American pistachios, chopped
1 tablespoon each Chopped green onion and minced parsley
2 teaspoons Lemon juice
¼ teaspoon each Basil and oregano, crushed
30 to 35 Won ton wrappers
6 quarts Water
2 teaspoons Salt
Melted butter
Grated Parmesan cheese
Cream Sauce


Combine ricotta, pistachios egg, green onion, parsley, lemon juice, basil and oregano; mix well. Spoon 1 teaspoon onto each won ton wrapper; moisten edges, fold diagonally and seal. Overlap long ends and seal. Drop into boiling, salted water; boil 3 to 4 minutes or until edges are tender. Drain. Toss with butter and grated Parmesan cheese or top with Cream Sauce.