Herbed Ricotta Won Tons with Spicy Tomato Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
|
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. Ingredients:
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 |
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:
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.
|
|