Four Cheese Stuffed Pasta

• 1 tsp olive oil
• 1 small onion, finely chopped
• 3/4 cup ricotta cheese
• 1/2 cup grated Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled blue cheese
• 1 None egg, separated
• 9 oz wonton wrappers
• 6 tbsp (3/4 stick) butter
• 1/4 cup fresh sage leaves
• 1/4 tsp lemon juice
• None None Lemon wedges, to serve

1. Heat oil in a small skillet on medium heat. Saute onion for 1-2 mins. Transfer to a bowl. Add cheeses and egg yolk. Season to taste. Mix well.
2. Place heaping teaspoonfuls of mixture in center of each wonton wrapper. Brush edges with beaten egg white. Fold over to enclose filling, pressing edges together firmly to seal.
3. Bring large saucepan of salted water to a boil. Cook pasta in 4-5 batches for 2-3 mins each, until pasta float. Remove with a slotted spoon.
4. Meanwhile, melt butter in small skillet on medium heat. Add sage leaves, stirring for 1-2 mins, until butter is nutty brown. Stir in lemon juice and season to taste. Drizzle over pasta to serve. Serve with lemon wedges.

olive oil, onion, ricotta cheese, cheddar cheese, parmesan cheese, blue cheese, egg, wonton wrappers, butter, fresh sage, lemon juice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27087 (may not work)