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Yield
15 servings (serving size: 2 won tons and about 1 tablespoon sauce)
Randy Mayor; Lydia DeGaris-Pursell

How to Make It

Step 1

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.

Step 2

Preheat oven to 350°.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake at 350° for 15 minutes or until lightly browned. Cool won tons 5 minutes on a wire rack.

Step 7

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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