Cheese and Sausage Lasagna Bites

• 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

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.
2. Drain on paper towels.
3. In a medium bowl, mix together the ricotta, mozzarella, garlic, basil, parsley, oregano, 1 beaten egg, the Essence, salt, and pepper.
4. Mix well.
5. Make an egg wash with the remaining egg and 1 teaspoon of water.
6. Working 1 at a time, place 1 teaspoon of the cheese filling in the center of each won ton wrapper.
7. Top with a little bit of the sausage and a small dollop of the sauce.
8. With a pastry brush or a finger, dab a small amount of egg wash along 1 edge of the won ton wrapper.
9. Gather up the ends of wrapper into the center to make a little dumpling or "purse" shape.
10. Press well to seal Place on a baking sheet lightly dusted with cornstarch and cover with a cloth to prevent from drying out.
11. Repeat with the remaining ingredients.
12. If desired, refrigerate, tightly covered with plastic wrap for up to 2 hours until ready to cook.
13. To cook the ravioli, bring a large pot of salted water to a boil.
14. In batches, add the ravioli and cook until they are tender and float to the top, about 2 minutes.
15. Gently remove with a slotted spoon and drain on towels.
16. Lightly sprinkle with the grated Parmesan.
17. Top each "purse" with a small sprig of basil.
18. 2 1/2 tablespoons paprika
19. 2 tablespoons salt
20. 2 tablespoons garlic powder
21. 1 tablespoon black pepper
22. 1 tablespoon onion powder
23. 1 tablespoon cayenne pepper
24. 1 tablespoon dried leaf oregano
25. 1 tablespoon dried thyme
26. Combine all ingredients thoroughly and store in an airtight jar or container.
27. Yield: about 2/3 cup
28. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
29. Published by William and Morrow, 1993.
30. 1 tablespoons olive oil
31. 3/4 cup chopped yellow onions
32. 2 teaspoons minced garlic
33. 1/4 teaspoon salt
34. 1/4 teaspoon dried basil
35. 1/4 teaspoon dried oregano
36. Pinch ground black pepper
37. 1 (28-ounce) can whole peeled tomatoes, broken into pieces and their juice
38. 1 (15-ounce) can tomato sauce
39. 1 tablespoon tomato paste
40. 1/2 cup dry red wine
41. 1/4 cup water
42. 1/2 teaspoon sugar
43. In a large heavy saucepan, heat the olive oil over medium heat.
44. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
45. Add the tomatoes, tomato sauce and paste, wine, water, and sugar, stir well, and bring to a simmer.
46. Lower the heat to medium-low, and simmer uncovered until thick and fragrant, 30 to 40 minutes, stirring occasionally.
47. Remove from the heat, and use as needed.
48. Yield: about 4 cups

italian sausage, ricotta cheese, mozzarella cheese, garlic, fresh basil, parsley, oregano, eggs, salt, freshly ground black pepper, wrappers, red sauce, cornstarch, parmesan, basil sprigs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cheese-and-sausage-lasagna-bites-recipe.html (may not work)