Herbed Ricotta Won Tons with Spicy Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup blanched almonds and toasted
• 28 ounce canned tomatoes whole drained canned
• 1 large egg white 
• 1 large egg white lightly beaten
• 2 tablespoons flat-leaf parsley leaves fresh
• 0.5 teaspoon flour all-purpose
• 2 tablespoons basil fresh chopped
• 2 tablespoons chives fresh finely chopped
• 0.5 cup mint leaves fresh chopped
• 1  garlic clove chopped
• 1  habanero pepper finely chopped
• 1 tablespoon lemon rind grated
• 1 teaspoon olive oil 
• 0.7 cup onion chopped
• 2 teaspoons orange rind finely grated
• 2 tablespoons parmesan cheese fresh grated
• 1 cup part-skim ricotta cheese 
• 0.5 teaspoon sea salt fine
• 1 teaspoon sugar 
• 30  won ton wrappers 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• wire rack
• colander
• cheesecloth

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 35
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.
6. Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
7. Bake at 350 for 15 minutes or until lightly browned. Cool won tons 5 minutes on a wire rack.
8. To prepare sauce, place tomatoes in food processor; process until finely chopped.
9. Heat oil in a large nonstick skillet over medium-high heat.
10. Add onion, and saut 3 minutes. Stir in orange rind, sugar, and habanero pepper; saut 2 minutes. Reduce heat to medium. Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
11. Serve with won tons.