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1
For sauce: Boil Madeira and shallot until almost all liquid evaporates, about 5 minutes.
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2
Add stock and boil until reduced to 1/2 cup, about 10 minutes.
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3
Add cream and boil until reduced to sauce consistency, about 10 minutes.
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4
(can be prepared 1 day ahead) For purses: Cook sausages until no longer pink, crumbling with a fork.
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5
Transfer to a bowl using a slotted spoon.
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6
Pour off fat from skillet.
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7
Add 1/4 cup butter and oil to skillet and cook until butter melts.
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8
Add mushrooms and saute 6 minutes.
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9
Add shallots and thyme and saute until almost all liquid is absorbed, about 5 minutes.
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10
Add to sausages; cool completely.
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11
Mix cream cheese and ricotta in large bowl to blend.
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12
Add mushroom mixture and stir to blend.
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13
Cover filo sheets with a dampened towel next to your work surface.
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14
Stack 2 filo sheets on work surface.
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15
Cut off strip of filo to form a 12 inch square.
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16
Reserve filo strips under dampened towel.
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17
Brush square with melted butter.
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18
Place 1/8 of sausage mixture in center of square.
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19
Gather up corners to form bundle.
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20
Gently twist filo strip to form rope-like tie.
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21
Wrap tie around bundle and tie in a loose knot at center.
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22
Place bundle on baking sheet.
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23
Brush bundle and tie with butter.
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24
Repeat 7 more times.
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25
(can be made 4 hours ahead) Preaheat oven to 400F.
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26
Bake bundles until golden-brown, about 20 minutes.
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27
Bring sauce to simmer and spoon onto plates.
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28
Top with bundles.
