trust me on this one

I was enjoying one of my last few days off last week, sitting at the building watching Food Network when 5 Ingredient Fix came on. Claire Robinson, the host, makes me completely mad. She takes extremely complicated recipes and reduces them down to 5 ingredients for no other good reason than to make life seem a lot simpler than it is. She would consider Rum and Coke or Penne with Butter seem like incredible accomplishments. She attempted to make some hot mess with pea mush stuffed into wonton skins and after refusing to acknowledge salt or water as one of my 5 ingredients I figured I would help her thought process along a little bit. The trial and error was worth the payout...if anyone could make green goo taste good, I would be that person. So excited about this recipe I can't stand it!!

Recipe of the Day: Caramelized Onion and Sweet Pea Wonton Raviolis
1/2 yellow onion, sliced thinly
1 tablespoon olive oil
1 tablespoon butter
1 box frozen peas
1/2 of a 15 oz pkg whole milk ricotta cheese
2 handfuls (3/4 cup?) mixed shredded Italian cheese (mix of parmesan, romano, and asiago cheese)
pepper
tabasco
wonton skins-small square ones
4 cups chicken stock
1 cup vegetable oil

In a large saute pan, add the onions with 1 tablespoon olive oil and 1 tablespoon butter. Cook over medium low heat, stirring occasionally, for 30 minutes until golden brown and very soft.

Into the pan, add the frozen peas and continue to cook 3-4 minutes until warmed through. Move the contents of the pan to the food processor, but allow to cool completely before continuing.

Add the ricotta cheese, grated mixed cheese, and season with pepper and Tabasco. Pulse until the ingredients are well incorporated, but the peas still have a fair amount of texture.

On a piece of aluminum foil, lay out the wonton skins and moisten them lightly with water. Take a tablespoon of the filling and spoon onto each wonton.

Seal each wonton into a triangle, making sure all of the air is removed and that the edges are pressed together tightly.

In a large nonstick pan, heat 3 tablespoons vegetable oil over medium heat. Place a few wontons into the pan, allow to "fry" for 1 minute, then add in 1/2 cup of chicken broth and cover. Cook for another 90 seconds-2 minutes.

Remove from pan and sprinkle with the mixed Italian cheese.

Serve hot with a salad. (I picked the lettuce from my garden!!! It came out great...but tasted exactly like store bought, unfortunately.