Cheese and Sausage Lasagna Bites

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   ["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.", "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"

* Per serving · 4 servings · Values may vary.