Prep 1 hr 40 mins
Cook 15 mins
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
- 236.59 ml part-skim ricotta cheese
- 59.14 ml blanched almond, toasted
- 2.46 ml all-purpose flour
- 118.29 ml chopped of fresh mint
- 29.58 ml grated fresh parmesan cheese
- 29.58 ml fresh flat leaf parsley
- 29.58 ml finely chopped fresh chives
- 14.79 ml grated lemon rind
- 2.46 ml fine sea salt
- 1.23 ml fresh ground black pepper
- 1 large egg white
- 1 garlic clove, chopped
- 30 wonton wrappers
- cooking spray
- 1 large egg white, lightly beaten
- 793.78 g can whole tomatoes, drained
- 4.92 ml olive oil
- 158.51 ml chopped onion
- 9.85 ml finely grated orange rind
- 4.92 ml sugar
- 1 habanero pepper, finely chopped
- 29.58 ml chopped fresh basil
- 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.
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