How to make it

  • In a cusinart grind together the cooked sausage and fresh herbs. This will make a crumbly mix.
  • Separate the whites from one egg and add the tablespoon of water and set aside for using in an egg wash.
  • Put the sausage mixture into a bowl and combine with all remaining ingredients.
  • Layout wax paper on the counter so you can separate rows of the wonton wrappers. Using a basting brush, paint the egg wash on each wrapper.
  • Brush each wrapper with the egg wash, put a teaspoon of filling in the center of the wrapper and cover with another wrapper.
  • Using a ravioli cutter, pound down on it to join the two wrappers, remove the excess wonton and set aside. Repeat this until its all done.
  • These freeze really nicely. I made single server portions and used my FoodSaver to package them up for the freezer.
  • To cook, gently float the ravioli in furiously boiling water and let cook for about 5-10 minutes or until they float up. Serve with a simple tomato sauce and green salad.

Reviews & Comments 4

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  • adivagurl 8 years ago
    Happy Nat'l Croissant Day! Bake a healthy batch with this recipe!
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    " It was excellent "
    mjcmcook ate it and said...
    I LOVE everything about Your "5"FORK!!!!! recipe~
    I also really appreciate the 'back-story'
    you have shared about your Mother in-law~
    Thank-you for sharing~
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful work - can't wait to experiment too!
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    " It was excellent "
    pleclare ate it and said...
    They look fantastic! Yum!!
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