Herbed Ricotta Won Tons W/ Spicy Tomato Sauce

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.