Ingredients:
- pinch salt
- 30 won ton wrappers, covered with a damp cloth to keep moist
- finely grated parmesan
- 30 fresh basil sprigs
Directions:
- In a medium saute pan over medium-high heat, cook the sausage until it is brown and cooked through, breaking into little pieces with a spoon as it cooks. Drain on paper towels.
- In a medium bowl, mix together the ricotta, mozzarella, garlic, basil, parsley, oregano, 1 beaten egg, the Essence, salt, and pepper. Mix well.
- Make an egg wash with the remaining egg and 1 teaspoon of water.
- Working 1 at a time, place 1 teaspoon of the cheese filling in the center of each won ton wrapper. Top with a little bit of the sausage and a small dollop of the sauce. With a pastry brush or a finger, dab a small amount of egg wash along 1 edge of the won ton wrapper. Gather up the ends of wrapper into the center to make a little dumpling or purse shape. Press well to seal Place on a baking sheet lightly dusted with cornstarch and cover with a cloth to prevent from drying out. Repeat with the remaining ingredients. If desired, refrigerate, tightly covered with plastic wrap for up to 2 hours until ready to cook.
- To cook the ravioli, bring a large pot of salted water to a boil. In batches, add the ravioli and cook until they are tender and float to the top, about 2 minutes. Gently remove with a slotted spoon and drain on towels. Lightly sprinkle with the grated Parmesan.
- Top each purse with a small sprig of basil.
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Homemade Red Sauce:
- 1 tablespoons olive oil
- 3/4 cup chopped yellow onions
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1 (28-ounce) can whole peeled tomatoes, broken into pieces and their juice
- 1 (15-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1/4 cup water
- 1/2 teaspoon sugar
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomatoes, tomato sauce and paste, wine, water, and sugar, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered until thick and fragrant, 30 to 40 minutes, stirring occasionally.
- Remove from the heat, and use as needed.
- Yield: about 4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.16 Kcal (403 kJ) | ||
| Calories from fat | 68.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 12% | |
|---|---|---|---|
| Cholesterol | 29.25mg | 10% | |
| Sodium | 215.01mg | 9% | |
| Potassium | 94.12mg | 2% | |
| Total Carbs | 2.24g | 1% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 186.1 Kcal (779 kJ) | ||
| Calories from fat | 131.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 12% | |
|---|---|---|---|
| Cholesterol | 56.61mg | 10% | |
| Sodium | 416.11mg | 9% | |
| Potassium | 182.16mg | 2% | |
| Total Carbs | 4.34g | 1% | |
| Sugars | 2.45g | 5% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 9g | 9% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 120.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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