Sockarooni Ravioli

Recipe by Troop Angel
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 2
    tablespoons olive oil
  • 12
    cup chopped white onion
  • 3 -4
    garlic cloves, minced
  • 12
    lb hot Italian sausage, removed from casings
  • 1
    (24 ounce) jar pasta sauce (recipe calls for Newman's Own Sockarooni Sauce)
  • 12
    cup shredded parmesan cheese
  • Ravioli
  • 12
    egg roll wraps
  • 1
    egg, slightly beaten
  • 1
    cup thawed frozen, chopped spinach
  • 12
    cup shredded parmesan cheese
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DIRECTIONS

  • Bring a large saucepan of salted water to boil.
  • In a medium skillet, heat olive oil and add the onions and garlic; cook until soft.
  • Add the Italian sausage; brown and crumble.
  • When done, drain the meat and add the pasta sauce over low heat to simmer.
  • Squeeze excess water from spinach.
  • In a bowl, mix egg and add spinach, ricotta, and parmesan cheese.
  • Cut each egg roll wrapper into 4 equal squares.
  • Place a rounded teaspoons of ricotta mixture on each wrapper.
  • Using your finger or a small pastry brush, wet all four sides of the wrapper with water.
  • Place another wrapper on top and seal the edges, pressing out any air pockets.
  • Place the ravioli on a cookie sheet and cover with a slightly damp towel. Repeat with the remaining egg roll wrappers.
  • Place ravioli in the boiling water and cook 2-3 minutes or until they float to the surface.
  • Use a slotted spoon to remove them from the water and place in a serving dish.
  • Top with Sockarooni sauce and sprinkle with remaining 1/2 cup grated parmesan cheese.
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