one of my better ideas tbh
I would like to take a moment to acknowledge that the measurements in this recipe (really just the ratio of filling vs wrapping) are not perfect!!!!
makes: at least enough for 4 people
time: 30 mins
I find italian chicken sausage at whole foods and sprouts. you could use italian pork sausage as well!
I have found these wonton wrappers at both kroger and whole foods (I haven’t looked elsewhere yet tbh) both times in the refrigerated vegan section (like where you’d find tofu)
1 pkg nasoya wonton wrappers
1 cup ricotta
1/2 cup hot or mild italian chicken sausage
1/2 cup diced fennel
1/2 cup diced yellow/ sweet onion
2 garlic cloves, minced
1/2 cup wine
sauce options (but feel free to experiment)
boil 8oz of water, mix in 1/2 teaspoon of “better than bullion” chicken flavoring
melt 2 tbsp butter, add in 1/4 cup white wine and 2 tbsp heavy cream, let simmer, add black pepper and red pepper flakes, stir in 1/4 cup parmesan cheese
Heat a tablespoon of avocado / olive oil or butter over medium in a pot or sauce pan, stir every minute or so for 5-10 minutes
once the onion and fennel are softened, add in the chicken sausage. Cook until the chicken sausage starts to turn golden brown on the edges.
Once the sausage mixture is done cooking, transfer to a food processor and chop until minced. Then sit this mix in the fridge for 20 min to cool (it may help to do this step ahead of time if you can!)
once the minced chicken sausage has cooled, start laying out your wonton wraps on a cutting board or clean flat surface.
Decide on the shape you want - I have a video on my instagram that shows how I fold the little peter pan hats. You can also use two wonton wraps for ravioli shapes. I used a cookie cutter to cut them into hearts!
Add about a 1/2 teaspoon of ricotta and a 1/2 teaspoon of the chicken sausage to the center of you wonton wrap - flatten it a little bit. Use water to wet one of the edges you’ll be pinching together and then fold / seal the wonton according to whichever shape you’re making! Make sure you give the edges a good pinch so they’re well sealed and don’t fall apart when cooking. I find it’s easier to do this while holding it in your hand. Continue stuffing and shaping / sealing until you have run out of filling or have made as many little ravioli dumplings as you want!
these cook really quickly so you can either cook by simmering them in broth or your sauce, cover the pan for 3 minutes then toss and simmer for another minute or so.
Enjoy!! these will be good in broth, a basic cream or butter sauce, red tomato sauce, whatever you choose! I like to keep it simple because the filling already has cheese + meat so it carries a lot of flavor on its own.
If you have leftover minced chicken sausage, you can keep it in the fridge for 3 days or you can use an ice tray to separate it into teaspoon sized portions and freeze! just let it defrost in the fridge overnight before using again.