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"
photo by mary winecoff
- Ready In:
- 1hr 55mins
- Ingredients:
- 22
- Yields:
-
30 won tons
- Serves:
- 12-15
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
-
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.
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Reviews
-
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
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
