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1
Heat oil in large saucepan over medium-high heat.
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2
Add onion and saute until golden, about 12 minutes.
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3
Add garlic, anchovies, jalapenos, turmeric, and saffron.
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4
Stir until fragrant, about 1 minute.
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5
Mix in tomatoes.
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6
Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes.
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7
Season with salt and pepper.
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8
(Can be made 1 day ahead.
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9
Cover; refrigerate.)
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10
Heat 3 tablespoons oil in medium saucepan over medium-high heat.
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11
Add onion and saute until brown, about 8 minutes.
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12
Add carrot, celery, and garlic; saute until vegetables begin to color, about 5 minutes.
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13
Add lentils, jalapenos, and paprika; stir to coat.
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14
Add broth and vinegar and bring to boil.
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15
Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour.
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16
Uncover and cook until all broth is absorbed, about 25 minutes longer.
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17
Season lentil mixture with salt and pepper.
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18
Using potato masher, mash mixture coarsely.
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19
Transfer filling to medium bowl and chill until cold, about 30 minutes.
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20
Line 2 large baking sheets with foil or parchment paper.
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21
Working with 2 wonton wrappers at a time, brush each with egg white.
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22
Place 1 tablespoon filling in center of 1 wrapper.
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23
Top with second wrapper, egg white side down, and seal, pressing out any air.
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24
Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired.
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25
Place on prepared sheet.
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26
Repeat with remaining wrappers and filling.
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27
(Can be made 1 day ahead.
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28
Cover tightly and refrigerate.)
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29
Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl.
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30
Dip sausage pieces into flour, then egg, then crumbs to coat.
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31
Place on large plate.
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32
(Can be made 1 day ahead.
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33
Cover; chill.)
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34
Preheat oven to 250F.
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35
Heat 1/4 cup vegetable oil in heavy large skillet over medium heat.
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36
Add sausages.
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37
Saute until golden, about 4 minutes per side.
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38
Place on baking sheet; keep warm in oven.
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39
Bring large pot of generously salted water to boil.
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40
Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes.
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41
Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm.
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42
Repeat with remaining ravioli in 2 more batches.
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43
Rewarm sauce; spoon around ravioli.
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44
Top with sausage.
