Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

In a large bowl, combine scallion whites, sausage*, mozzarella, ricotta, and marinara. Season with a pinch of salt.

On a large, clean work surface, working one at a time, add 2 tsp filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to prevent them from drying out.

Using your fingers, lightly brush edges with water. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes.

Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes more. (Depending on the size of your pan, you may need to cook wontons in batches, using another large drizzle of oil and ¾ cup water for each batch.)

Meanwhile, in a second large bowl, toss lettuce with dressing, sesame seeds, and wonton strips until combined.