You know when you see all that wonderful food porn, the type that makes you want to run out and shop just so you can cook, and eat, right now? But then you forget one ingredient, or you substitute another, or you're just not quite the food stylist that most of the blogging world seems to be and your creation just doesn't look quite right? That is how I expected this recipe to go. From the very cute photos on Big Red Kitchen I was suckered in, and although it took several weeks I finally faced up to my fear and made the lasagne purses. Now I couldn't find egg roll wrappers so went with wonton wrappers and due to budgetary constraints had to choose cottage cheese, the poor man's ricotta, but given these handicaps my purses didn't turn out too badly. Sure they oozed all over the baking tray and didn't really resemble purses with any stretch of the imagination, but they were cute, if even in that 'my 6 year old drew this so it has to be amazing' kind of cute.
Luckily for me they were tasty as well. I home made the pasta sauce for these babies a day or two ago so a heady garlicky, basily, tomatoey goodness wafted out of my purses, and I chose the hot Italian sausage from my butcher to give them a little kick. That and the creamy goodness of the cottage cheese made for a pretty delicious dinner if I do say so myself. They might be a bit fiddly for a midweek meal, but if you're entertaining they would make a great appy if you worked to get them a tad prettier than my attempts.
Tip for young players: silicon muffin trays make it almost easy to get the hot little purses out and onto your serving dish!
For the sauce:
3/4 pound Italian sausage out of the casings, cooked, crumbled, and drained. Add:
2 cups favorite Marinara or pasta sauce, and simmer over low heat until needed.
For the Ricotta Filling:
2 pounds ricotta cheese
2 eggs
2 cups shredded Italian Blend cheese
1 tsp. Kosher salt
1/4 tsp. fresh cracked black pepper
1/3 cup fresh parsley, chopped
Mix all ingredients together and set aside until ready to use.
48 Egg Roll Wrappers
olive oil for brushing
Place one egg roll wrapper in each of the 24 greased, standard muffin tin wells. Press each down gently until it fills the bottom of each well, taking care not to rip the wrapper. Using half of the Ricotta Filling, fill each wrapper with a spoonful of cheese, about 1 tablespoon. Top each with a spoonful of sauce, then repeat the layers: wrapper, cheese, sauce. One at a time, fold the excess wrapper of each purse toward its center. Brush liberally with olive oil and bake in 350 degree oven for 25-30 minutes or until golden brown. Remove each purse from the pan carefully and place on a pretty platter. Let set about 5-10 minutes before serving, they are HOT. Also good at room temperature. These freeze well. Makes 24 Purses.
3/4 pound Italian sausage out of the casings, cooked, crumbled, and drained. Add:
2 cups favorite Marinara or pasta sauce, and simmer over low heat until needed.
For the Ricotta Filling:
2 pounds ricotta cheese
2 eggs
2 cups shredded Italian Blend cheese
1 tsp. Kosher salt
1/4 tsp. fresh cracked black pepper
1/3 cup fresh parsley, chopped
Mix all ingredients together and set aside until ready to use.
48 Egg Roll Wrappers
olive oil for brushing
Place one egg roll wrapper in each of the 24 greased, standard muffin tin wells. Press each down gently until it fills the bottom of each well, taking care not to rip the wrapper. Using half of the Ricotta Filling, fill each wrapper with a spoonful of cheese, about 1 tablespoon. Top each with a spoonful of sauce, then repeat the layers: wrapper, cheese, sauce. One at a time, fold the excess wrapper of each purse toward its center. Brush liberally with olive oil and bake in 350 degree oven for 25-30 minutes or until golden brown. Remove each purse from the pan carefully and place on a pretty platter. Let set about 5-10 minutes before serving, they are HOT. Also good at room temperature. These freeze well. Makes 24 Purses.
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