Sausage Ricotta ravioli


20 wonton wrappers

3/4 cup ricotta

1 Italian chicken sausage, casing removed and crumbled

2 tsp tarragon, finely minced

1 tsp olive oil

Parmesan for sprinkling

Butter for drizzling


Cook the sausage in olive oil over medium heat. Let the sausage cool and then add the ricotta and tarragon and season with salt.

Lay 10 wrappers out and put a heaping tablespoon of filling on each wrapper. Take the second wrapper and use your finger to line the edges with water and seal with the wrappers with filling, pushing out excess air. Bring a large pot of water to a rolling boil and drop the ravioli in, 5 at a time, and cook for 3-4 minutes or until tender.

Drizzle with melted butter and sprinkle with parmesan.


One response to “Sausage Ricotta ravioli

  1. Pingback: French Chicken in Vinegar Sauce and Ravioli Part 2 « runstoeat

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