First cook the Italian Sausage (8 ounce) in a frying pan. Cut sausage down lengthwise with a knife and remove the skin. Sear ground sausage meat until done throughout.
Add Garlic (1 1/2 teaspoon) to the pan towards the end of cooking so it browns slightly.
Pulse cooked sausage meat in a blender for 5-10 seconds until it is a fine crumb. Remove and place in a medium-sized mixing bowl. Add Ricotta Cheese (10 ounce), Mozzarella Cheese (4 ounce), and Fresh Parsley (1 tablespoon). Mix until well combined.
Now its time to prepare the wonton pierogies. Start by boiling a large pot of water. Meanwhile, stuff each Wonton Wrappers (40) with about one tablespoon of filling. Dip your finger tip in water and trace the border of the wonton wrapper with your finger. This will moisten the edge of the dough and make for a better seal.
Fold in half the wonton wrapper, sealing the filling inside. Pinch tightly the edges and try to push out most of the air before completely sealing. Large air pockets if sealed in the pierogie will expand rapidly in water, which is undesirable. Boil for 5-7 minutes.
Microwave Butter (1 stick) on fifty percent power until melted. Serve pierogies with a drizzle of melted butter and Ground Black Pepper (to taste) on top.