I like to make the fondue first. You can assemble the ravioli in advance, but if not eating them the day of, put them on a parchment-lined baking sheet and place them in the freezer.

Fondue:

1. Rub the inside of an enameled cast-iron casserole with the garlic clove; discard the garlic.
2. Combine the grated cheeses with the wine and tapioca starch.
3. Add lemon juice, basil, paprika, and garlic powder to the pot and cook over moderate heat, occasionally stirring until the cheeses melt about 5 minutes.
4. Add the kirsch, vegetable stock, and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue, or it will get stringy. Remove from heat.
5. Turn on the oven. Set to broil.

Ravioli:

1. Warm a medium-size nonstick skillet over medium heat. Add onion and 1/4 water. Saute onions until they soften and become translucent (about 8 minutes).
2. Add garlic and cook until fragrant (about 30 seconds).
3. Add sausage, oregano, and salt/pepper. Saute until the sausage begins to brown if ingredients start to stick at 1-2 tablespoons of water.
4. Add mozzarella cheese and stir until melted.
5. Remove from heat and set mixture aside.

Assemble:

TOOLS–(Pastry brush, a small bowl of water. A ravioli cutter is helpful but optional)

1. To assemble ravioli, lay half the won ton wrappers on a flat dry surface. (Make sure you only have one).
2. Add 1 tablespoon of filling to the middle of each won ton wrap.
3. Dip a pastry brush into water and lightly brush the perimeter of the won ton wrapper.
4. Using the other half of the wraps, brush one side of the wrap with a small amount of water and lay the wet side down directly on top of the meat-filled wrap. Repeat until all 24 are sealed. I like to start at the top and work my way around sealing the edges with my fingers. You can apply slight pressure to the middle and press down around the filling. Take a little water and smooth it down with your finger if it tears. Make sure they are sealed well. If using a ravioli cutter, press down until ravioli is cut and well sealed. Place on a parchment-lined baking sheet.
5. Combine milk and egg sub in a small bowl. Place breadcrumbs in a pie pan or shallow bottomed bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
6. In a large, heavy pan, pour oil to a depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese.

Baking:

1. To a medium casserole dish, add fondue and place ravioli on top. Spoon fondue sauce onto ravioli to coat. If the sauce is too thick, add 1/4 cup of water or vegetable stock to thin.
2. Place in oven and bake until fondue is bubbly and slightly browned. About 2-3 minutes.
3. Remove from oven and sprinkle with additional parmesan cheese and basil!
4. To serve, place ravioli on a plate and drizzle with fondue. Top with parsley and additional parmesan.
5. Serve immediately.
6. Enjoy!