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.
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
1 large egg white, lightly beaten
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
How to Make It
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.