Herbed Ricotta Won Tons W/ Spicy Tomato Sauce

Recipe by Nana Lee
READY IN: 1hr 55mins
SERVES: 12-15




  • 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.