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:
1hr 55mins
SERVES:
12-15
YIELD:
30 won tons
UNITS:
US

Ingredients Nutrition

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.

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