Sockarooni Ravioli Recipes
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
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