1. Preheat oven to 350 degrees F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together ricotta, figs, Parmesan, sage, and sausage.
3. Fill phyllo shells with approximately 1 tablespoon filling (shells will be piled high).
4. Bake for 10 minutes. If desired, garnish each tartlet with minced parsley. Serve warm.
Source: Hannaford fresh Magazine, November - December 2009
Note: Spray knife with vegetable cooking spray when chopping figs to prevent blade from getting too sticky.