2Spicy Italian sausage links, casing removed, chopped and browned
1cupGrated Parmesan
1Egg
Salt and pepper, to taste
1Dish of water, for closing wontons
Instructions
In a medium saute pan cook sausage until browned and cooked thoroughly, add in the spinach and saute until wilted. Allow mixture to cool slightly. Transfer mixture to a cutting board and chop finely.
In a large mixing bowl combine the cooked spinach and sausage, the ricotta, Parmesan, egg, salt, and pepper. Mix to combine.
Lay wonton wrappers out on a clean surface or a baking sheet. Using a small cookie scoop or a measuring spoon fill each wonton wrapper with about a tbsp of filling. You want enough willing so the wrapper isn't empty but not too much that the edges don't close.
Using your finger, dip in the water and go around the edge of the wonton wrapper ensuring all sides have water on them. Place another wonton wrapper on top and press the edges to seal. You should have an even square, if desired you can seal the edges of the ravioli with a fork.
Once all of the wonton wrappers have been filled, bring a pot of salted water to a boil. Place about 3-4 wontons in the water at a time, don't over crowd them. Boil for 3-4 minutes, until the wonton wrapper is cooked.
Repeat this process until all of the ravioli's have been cooked. Serve them with your favorite marinara sauce or simply drizzled with olive oil and season with a little salt and pepper.