Herbed Ricotta Won Tons W/ Spicy Tomato Sauce

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

• Ready In: 1 hr 55 mins
• Serves: 12-15
• Yields: 30 won tons

Ingredients

• Won Tons

• 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

• Sauce

• 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

1. To prepare won tons:
2. Place colander in a 2-quart glass measure or medium bowl.
3. Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
4. Spoon ricotta into colander.
5. Gather edges of cheesecloth together; tie securely.
6. Refrigerate for 1 hour.
7. Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
8. Spoon ricotta into a food processor.
9. Preheat oven to 350°.
10. Place almonds and flour in a spice or coffee grinder, and process until finely ground.
11. Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
12. Process until smooth.
13. 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.
14. Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
15. Repeat procedure with remaining won ton wrappers and ricotta mixture.
16. Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
17. Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
18. Bake at 350° for 15 minutes or until lightly browned.
19. Cool won tons 5 minutes on a wire rack.
20. To prepare sauce:.
21. Place tomatoes in food processor; process until finely chopped.
22. Heat oil in a large nonstick skillet over medium-high heat.
23. Add onion, and sauté 3 minutes.
24. Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
25. Reduce heat to medium.
26. Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
27. Serve with won tons.