Herbed Ricotta Won Tons with Spicy Tomato Sauce

Randy Mayor; Lydia DeGaris-Pursell

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.

Yield: 15 servings (serving size: 2 won tons and about 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.8g
  • Carbohydrate: 15.5g
  • Fiber: 1.9g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 456mg
  • Calcium: 111mg

Ingredients

  • Won Tons:
  • 1 cup part-skim ricotta cheese
  • 1/4 cup blanched almonds, toasted
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup chopped fresh mint
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon grated lemon rind
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg white
  • 1 garlic clove, chopped
  • 30 won ton 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

Preparation

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