19 oz pkg spicy italian sausage 1 cup of fresh mozzerella cut into ¼ in cubes 1 teaspoon of fennel seed ½ teaspoon of red chili flakes 1 teaspoon oregano 1 teaspoon basil 1 T chopped garlic ¼ c minced celery ¼ c minced bell pepper ½ c minced onion wonton wrappers water to seal ravioli
about 30 gr carb per serving
Saute sausage until done. Put slightly cooled sausage into food processor. Use short pulses to a fine texture. Gently Combine with remaining ingredients except the wrappers and water. Wet the edges of the wonton wrapper with your finger.Place 1 teaspoon of mixture into the center of a wonton wrapper, carefully squeezing out all the air. Saute in garlic butter or garlic butter and chicken stock for 5 minutes a side. Serve and enjoy! Makes about 50 ravioli.