Hot canapés with Fra Diavolo shrimp

Ingredients:

• 2 sheets fresh lasagna pasta, each cut into 3 squares
• 6 very large shrimp, butterflyed in half
• 3/4 cup semi-skimmed ricotta
• 1 and 1/4 teaspoons Calabrian chili paste
• 0.5 tsp coarse salt
• 1/4 teaspoon dried oregano
• 1/3 cup store-bought marinara sauce
• 12 small leaves of fresh basil
• Cooking spray with olive oil to spray the pan
• Special equipment: metal pan for 12 mini muffins

Preparation:

1. Preheat oven to 200°C. Spray a 12-cup mini muffin tin with cooking spray. Place a square of dough into each cup and set aside.
2. In a small bowl, combine the ricotta, chili paste, salt, and oregano. Place a mound of the cheese mixture in the bottom of the mold. Top with 1/2 teaspoon of marinara sauce. Gently press a shrimp piece into the cheese, leaving the ends exposed. Spray the appetizer with cooking spray.
3. Bake until the tartlets are golden brown, the sauce is bubbling, and the shrimp are cooked through, about 18 minutes. Remove from the pan to cool slightly. Top with a basil leaf and serve.