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Toss the sausage chunks into a food processor. Pulse until it’s nicely minced.
Heat the oil in a large skillet over medium-high. Add the garlic and bloom for 30 seconds. Add the sausage and cook until heated through.
On a large work surface, lay out the wonton wrappers in a single layer. Place a little cup of water next to them. Spoon about a Tbs. of the sausage in the middle of each wrapper. Dip your finger in the water and lightly brush the edges of the wrapper.
Fold over one edge of the wrapper, making a triangle, and press the edges together. Make sure to press all the air out of the raviolis.
Bring a large pot of salted water to a boil.
Melt the butter in a small saucepan. Once the foaming has subsided, add the flour. Whisk until it’s a nice golden brown paste. Add the milk and whisk until it starts to thicken.
Once the water is boiling, place 5 raviolis in the water at a time. Let them boil for about a minute, then carefully scoop them out.
Place them on a dinner plate and drizzle some creamy sauce on top. Garnish with freshly chopped parsley.