Using a medium-sized sauté pan and heat olive oil over medium heat. Sauté and stir shallot and garlic until soft and translucent. Add sausage and stir until browned, set aside and allow to cool.
Add ricotta cheese to large mixing bowl, add breadcrumbs and Parmesan cheese and mix well. Add cooled sausage to cheese mixture and stir until thoroughly mixed.
Fill a large pot with water, add a pinch of salt, bring to boil.
Lay out six wonton wrappers on hard clean surface, brush edges with egg wash. Using teaspoon, place one rounded spoonful of cheese and sausage mixture on center of each wonton wrapper. Place another wrapper on top of each spoonful of cheese and sausage prepared wonton. Pinch and wrap top wonton wrapper around the sausage mixture. Fold each edge of bottom wonton and seal it to the top wrapper. Add a dab of egg wash if necessary to wrappers to help seal edges, particularly on corners.
Place ravioli, 6 or 7 at a time depending on size of pot, into boiling water. Cook for 2 to 3 minutes or until they float to top of water. Remove with slotted spoon and allow to drain before plating and saucing. Top with marinara.
Notes
These freeze well, pre-cooked. This recipe easily will provide for another meal in a week or so, thanks to our kitchen freezer.