INGREDIENTS

  • 2 tablespoons Rao’s Extra Virgin Olive Oil
  • 1 24 ounce jar Rao’s Marinara Sauce
  • 4 sweet Italian sausage links
  • 2 1/2 cups ricotta cheese
  • 48 2-inch wonton wrappers
  • 2 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped flat leaf Italian parsley
  • salt and ground black pepper to taste

PROCEDURE

  • Preheat oven at 375°F.
  • Lightly oil 12-cup mini muffin tin with Rao’s Extra Virgin Olive Oil.
  • Heat 2 tablespoons Rao’s Extra Virgin Olive Oil in medium sized skillet. Remove sausage casing and add sausage to pan. Break apart sausage into fine pieces and cook until browned, about 4-6 minutes.
  • Drain any excess fat from pan and add 1 jar Rao’s Marinara Sauce.
  • Season ricotta cheese with salt and pepper to taste and set aside.
  • Place one wonton wrapper into each mini muffin tin while leaving an opening in the center of each for layers of filling.
  • Place 1 tablespoon ricotta cheese in each wonton wrapper. Then top with 1 tablespoon of the marinara/sausage mixture and 1 tablespoon mozzarella cheese.
  • Layer a second wonton into each mini muffin cup and then repeat step 7.
  • Bake in oven for 10-11 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  • Garnish with finely chopped, flat leaf Italian parsley and serve immediately.
    Makes 2 batches.

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