Low Carb Italian sausage ravioli

Low Carb Italian Sausage Ravioli Submitted by Paula Berglund Blum
Low Carb Italian Sausage Ravioli Submitted by Paula Berglund Blum
Easy low carb ravioli recipe

Ingredients

19 oz pkg spicy italian sausage 1 cup of fresh mozzerella cut into 1/4 in cubes 1 tsp of fennel seed 1/2 tsp of red chili flakes 1 tsp oregano 1 tsp basil 1 T chopped garlic 1/4 c minced celery 1/4 c minced bell pepper 1/2 c minced onion wonton wrappers water to seal ravioli

Nutritional information

about 30 gr carb per serving

Instructions

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 tsp 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.