Baked Veggie Ravioli in Beef Sausage Gravy

This is a fast fun dinner that will be a home run every time!

12 egg roll wrappers
2 carrots shredded
1 onion shredded
1 zucchini seeded and shredded
1 yellow squash seeded and shredded
1/2 cup baby spinach leaves cut into thin strips
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Hungarian paprika
1 egg yolk beaten

1 pound beef breakfast sausage
1/2 onion chopped
4 tablespoons rendered sausage fat
4 tablespoons flour
1 teaspoon black pepper
1/2 teaspoons Hungarian paprika
Salt to taste
2 cups milk

Once the vegetables have been shredded (I use the shredder blade on my food processor) lay the egg roll wrappers on a flat surface and place a heaping tablespoon of filling in each. Brush the edges with water and fold over and press the edges to seal. Place on a baking sheet with parchment paper or a silicon mat. Brush the tops with egg yolk. Place these in a 375 degree oven for 20 minutes or until golden brown. While these are baking place the sausage and onions in large heavy bottom skillet over medium heat. Once the sausage is cooked through spoon it into a paper towel lined bowl leaving 4 tablespoons of fat behind. Sprinkle in the flour and whisk well. Let this bubble for 1-2 minutes then add the salt, pepper and paprika. Whisk to combine. Slowly whisk in the mil and let simmer until thickened then stir in the cooked sausage. Serve hot! For more on this recipe or any others please email me at alesia.leach@gmail.com