Directions

1. Heat the olive oil in a small saucepan over medium heat. Add half of the garlic and cook for 1 minute. Add the tomatoes, salt and pepper to taste, half of the basil and 1 cup water. Stir well and cover. Reduce heat to a simmer and allow to cook for 25 minutes.
2. While the sauce cooks, make the ravioli. Break the sausages into 2" chunks and place in a food processor or blender along with the remaining basil and garlic, the ricotta, and salt and pepper to taste. Pulse until well-incorporated (should resemble a thick paste).
3. To assemble the raviolis, lay one wonton wrapper on a clean, dry surface. place about 1.5 tbsp in the center of the wonton wrapper. Using a pastry brush or a clean finger, wet the edges of the wrapper with water and cover with a second wonton wrapper. Press the edges to seal and transfer to a large plate. Repeat until you have used up all the filling (you should have about 16 large raviolis.
4. Bring a large pot of salted water to a light boil. Cook 3-4 raviolis at a time just until they float to the surface (should take no more than a minute). Remove with a slotted spoon and transfer to a clean plate. Repeat until all have been cooked.
5. To serve, divide the freshly-cooked ravioli between 2 plates or bowls and top with the fresh marinara sauce, more basil and freshly cracked pepper.