Cheese and Sausage Lasagna Bites (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Ingredients:
1 pound hot italian sausage, removed from the casing |
3/4 cup ricotta cheese |
1/3 cup grated mozzarella cheese |
1 teaspoon minced garlic |
2 teaspoons chopped fresh basil leaves |
1 teaspoon chopped fresh parsley leaves |
1/2 teaspoon chopped fresh oregano leaves |
2 large eggs |
1/4 teaspoon essence, recipe follows |
pinch salt |
pinch freshly ground black pepper |
30 won ton wrappers, covered with a damp cloth to keep moist |
2 to 3 cups homemade red sauce, recipe follows, or store-bought sauce |
cornstarch |
finely grated parmesan |
30 fresh basil sprigs |
Directions:
1. 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.
2. In a medium bowl, mix together the ricotta, mozzarella, garlic, basil, parsley, oregano, 1 beaten egg, the Essence, salt, and pepper. Mix well.
3. Make an egg wash with the remaining egg and 1 teaspoon of water.
4. 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.
5. 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.
6. Top each purse with a small sprig of basil.
7. Essence (Emeril's Creole Seasoning):
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried leaf oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
19. Homemade Red Sauce:
20. 1 tablespoons olive oil
21. 3/4 cup chopped yellow onions
22. 2 teaspoons minced garlic
23. 1/4 teaspoon salt
24. 1/4 teaspoon dried basil
25. 1/4 teaspoon dried oregano
26. Pinch ground black pepper
27. 1 (28-ounce) can whole peeled tomatoes, broken into pieces and their juice
28. 1 (15-ounce) can tomato sauce
29. 1 tablespoon tomato paste
30. 1/2 cup dry red wine
31. 1/4 cup water
32. 1/2 teaspoon sugar
33. 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.
34. Remove from the heat, and use as needed.
35. Yield: about 4 cups
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