Recipe by Nana Lee
Habanero peppers are fiery, so wear gloves while chopping them. To tame the sauce, substitute a jalapeño or poblano pepper. You can make the won tons ahead of time, freeze them, and bake just before serving. Cooking Light, SEPTEMBER 2002
Top Review by mary winecoff
This was not a hard recipe to do. I used a heaping teaspoon of the won ton filling. 2 teaspoons seemed too much for my won ton wrappers. Next time I will use less mint. I like mint but it seemed to be the predominate herb in the mixture. I cheated and used a homemade canned sauce. Very tasty. I have frozen some of the won tons for later use. Thanks
- 1 cup part-skim ricotta cheese
- 1⁄4 cup blanched almond, toasted
- 1⁄2 teaspoon all-purpose flour
- 1⁄2 cup chopped of fresh mint
- 2 tablespoons grated fresh parmesan cheese
- 2 tablespoons fresh flat leaf parsley
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon grated lemon rind
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 large egg white
- 1 garlic clove, chopped
- 30 wonton wrappers
- cooking spray
- 1 large egg white, lightly beaten
- 1 (28 ounce) can whole tomatoes, drained
- 1 teaspoon olive oil
- 2⁄3 cup chopped onion
- 2 teaspoons finely grated orange rind
- 1 teaspoon sugar
- 1 habanero pepper, finely chopped
- 2 tablespoons chopped fresh basil
Directions See How It's Made
- To prepare won tons:
- Place colander in a 2-quart glass measure or medium bowl.
- Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
- Spoon ricotta into colander.
- Gather edges of cheesecloth together; tie securely.
- Refrigerate for 1 hour.
- Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
- Spoon ricotta into a food processor.
- Preheat oven to 350°.
- Place almonds and flour in a spice or coffee grinder, and process until finely ground.
- Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
- Process until smooth.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
- Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
- Repeat procedure with remaining won ton wrappers and ricotta mixture.
- Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
- Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
- Bake at 350° for 15 minutes or until lightly browned.
- Cool won tons 5 minutes on a wire rack.
- To prepare sauce:.
- Place tomatoes in food processor; process until finely chopped.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and sauté 3 minutes.
- Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
- Reduce heat to medium.
- Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
- Serve with won tons.