Ravioli: bring heavily salted water to a boil in a tall, rimmed saute pan. Reduce the heat slightly to a gentle boil.
Meanwhile, place the Italian sausage, turkey, asiago cheese, garlic, shallot, sage, and pepper in a bowl and mix well to incorporate.
Assemble the ravioli, place a wonton wrapper on a clean, dry work surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while you work to prevent them from drying out.
Place 1 tablespoon of meat mixture in the center of the wonton wrapper.
To cover, gently fold over the wonton or gently stretch another wonton over-top, connecting the edges of the wrappers and pressing to secure.
Gently lift the ravioli, cupping your hands over the filling to release any air inside, then pinch around the rim to secure the wonton and place it on a dry tray.
To cook, gently place five wontons in the boiling water, stirring frequently, until the meat is cooked and no longer pink, approx 3-5 minutes.
To serve, place the wonton ravioli in a large bowl, drizzle with sausage of your choice all wontons are coated evenly, place on a serving dish and garnish with the chopped chives.
Do not over-handle the wontons. After the ravioli's are prepared (before cooking) keep them dry as they will stick together if the become moist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (143g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 154 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 95.6mg||29 %|
|Sodium 1205mg||42 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.1g|
|Protein 20.8g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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