Instructions

Ravioli:

1. In a small pan, cook italian sausage completely
2. Dice the mozzarella balls and mix in a separate bowl with the cooked sausage and diced mushrooms
3. Lay out 12 of the egg-roll wrapper squares and stuff with about a tablespoon of the sausage, cheese, mushroom mixture
4. Reserve the remaining stuffing mixture for the sauce
5. Rub some water on the outside edges of the filled squares
6. Cover each filled square with another one and fold over the edges to seal
7. Use a fork to crimp down the edges and let sit to dry off a bit
8. Bring a medium pot of water to a boil
9. Cook the ravioli, 6 at a time, for about 3-4 minutes, flipping half way through

Sauce:

1. In a medium saucepan, saute onions at low heat until golden brown
2. Add garlic and continue sauteing for another minute
3. Add sliced mushrooms and saute another minute
4. Add tomatoes and any tomato juice reclaimed from dicing
5. Cook for 10-12 minutes or until the tomatoes start to get soft
6. Mash some of the tomatoes with a fork
7. Add tomato sauce and stir in
8. Add all the herbs and spices listed above and stir
9. Add remaining sausage, cheese, and mushroom mixture and stir to let the cheese melt into the sauce
10. Continue cooking at medium-low heat for about 15-20 minutes, or until sauce reaches desired thickness
11. Serve the sauce over the ravioli and enjoy