Crumble vegetarian sausage patties.

Mince the onion and garlic.

Sauté the sausage, onion, and garlic in a lightly greased skillet over medium heat for about 5 minutes, or until the onion is tender.

Remove the skillet from the heat.

In a bowl, mix together the ricotta cheese, rosemary, and the sautéed sausage mixture.

Place about 1 tablespoon of the cheese mixture onto a wonton wrapper.

Brush the edges of the wonton wrapper with water.

Top with a second wonton wrapper.

Press the edges together to seal, ensuring no air pockets remain.

Repeat the process with the remaining wonton wrappers and cheese mixture.

Bring 2 quarts of water to a boil in a large saucepan.

Gently add 4 to 6 ravioli to the boiling water.

Reduce the heat to a simmer and cook uncovered until the ravioli float to the surface and are al dente, about 3 to 4 minutes.

Remove the cooked ravioli with a slotted spoon and set aside.

Repeat the cooking process with the remaining ravioli.

Serve immediately with your favorite sauce.