Sausage Mezzaluna (Ravioli)
- 2 packages potsticker wraps (found in produce section)
- 3/4 lb italian sweet sausage (cooked and drained)
- 1 small red onion, caramelized till tender
- 1/3 cup fresh basil
- 1 cup grated mozzarella cheese
- 1/2 cup grated fresh parmesan cheese
- 4 ounces sun-dried tomatoes packed in oil (drained)
- salt and pepper
- Cook sausage and drain grease.
- Caramelize onions.
- Add to food processor with spices and cheeses,tomatoes.
- Process to consistency desired.
- Cool filling.
- Put 1-1 1/2 tsp filling on half the potsticker wet edges with water and fold over and seal.Be sure to seal well to avoid filling leaking out during cooking process.
- When all the potstickers are filled let them set out to dry to touch -- About 30 minutes.
- Bring a large pot of water to a boil. Drop a few mezzaluna into water.When they surface they are done -- Remove,drain place on plate,top with your favorite pasta sauce,pesto or olive oil --
- Note: these can be frozen after cooking,cool and place on cookie sheet,slide into freezer when they harden place in ziploc bag -- Store to use for future meal -- .
potsticker wraps, italian sweet sausage, red onion, fresh basil, mozzarella cheese, parmesan cheese, tomatoes, salt
Taken from www.food.com/recipe/sausage-mezzaluna-ravioli-429114 (may not work)