SOCKAROONI RAVIOLI
I found this in a "Newman's Own" ad in the September 2009 edition of SELF magazine and it sounded so good and easy I wanted to make sure I didn't lose it! I'm sure you could use whatever brand of jarred pasta sauce you wanted...
Provided by Troop Angel
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 604.7, Fat 30.9, SaturatedFat 11.9, Cholesterol 105.2, Sodium 1492.5, Carbohydrate 54.1, Fiber 1.9, Sugar 11, Protein 26.3
KILLER SPAGHETTI SAUCE
Make and share this Killer Spaghetti Sauce recipe from Food.com.
Provided by John Skrable
Categories Sauces
Time 3h55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
- Place on low heat, covered, about 30 minutes, till it bubbles.
- Add ketchup and tobasco. Immediately reduce heat to simmer.
- Keep it covered.
- After 2 hours, remove bay leaves, add parmesan cheese.
- Stir it in well.
- After 2 and 1/2 hours, brown ground chuck.
- Brown it well done, almost crunchy.
- Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
- Stir it in well.
- Keep it covered.
- Takes 4 hours, but it's worth the wait.
- World acclaimed.
- Enjoy.
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