Spinach, zucchini and cheese purses

• 20 wonton wrappers
• 1 Small zucchini, grated
• 1 cup chopped spinach leaves
• 1 pinch ground black pepper
• 1 pinch salt
• 1 tbsp unsalted butter
• 1/2 cup ricotta cheese
• 1/2 cup skim milk
• 1/2 cup heavy cream
• 1 chicken bouillon cube
• 1 water for moistening wonton
• 2 tbsp olive oil

1. Melt butter in small skillet and sautee spinach and grated zucchini, until wilted
2. Season with salt and pepper to taste and set aside in a bowl.
3. Crumble cheese over sauteed vegetables and mix well
4. Moisten wonton wrapper edges and put a spoonful of mixture in center
5. Pull edges together as to form a purse, repeat for all wrappers
6. Heat a pan with the olive oil and cook the purses in a single layer until bottoms are golden brown
7. Mix milk, cream and bouillon, add to pan and cover it 10 minutes for the wrappers to steam
8. Cook uncovered until sauce thickens

wonton wrappers, zucchini, spinach leaves, ground black pepper, salt, butter, ricotta cheese, milk, heavy cream, chicken, water, olive oil

Taken from cookpad.com/us/recipes/343593-spinach-zucchini-and-cheese-purses (may not work)