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Cheese And Sausage Lasagna Bites

  • Yield: 30 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
  • 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, or store-bought sauce
  • Cornstarch
  • Finely grated Parmesan
  • 30 fresh basil sprigs


  • 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.