1. To prepare won tons: 2. Place colander in a 2-quart glass measure or medium bowl. 3. Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl. 4. Spoon ricotta into colander. 5. Gather edges of cheesecloth together; tie securely. 6. Refrigerate for 1 hour. 7. Gently squeeze cheesecloth bag to remove excess liquid; discard liquid. 8. Spoon ricotta into a food processor. 9. Preheat oven to 350°. 10. Place almonds and flour in a spice or coffee grinder, and process until finely ground. 11. Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor. 12. Process until smooth. 13. 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. 14. Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle. 15. Repeat procedure with remaining won ton wrappers and ricotta mixture. 16. Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray. 17. Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture. 18. Bake at 350° for 15 minutes or until lightly browned. 19. Cool won tons 5 minutes on a wire rack. 20. To prepare sauce:. 21. Place tomatoes in food processor; process until finely chopped. 22. Heat oil in a large nonstick skillet over medium-high heat. 23. Add onion, and sauté 3 minutes. 24. Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes. 25. Reduce heat to medium. 26. Stir in tomatoes and basil; cook 10 minutes, stirring occasionally. 27. Serve with won tons. ---------------------------------------------------------------------------
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