Sockarooni Ravioli Recipes

EASY HOMEMADE RAVIOLI

Steps:

• In a large bowl whisk the flour and salt.
• Make a well in the center of the flour and add 3 eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap, for 30 minutes.
• Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
• Whisk the remaining egg in a small bowl to make the egg wash.
• Place 1 teaspoon of the filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around. Continue with the remaining pasta dough until all the dough or filling has been used.
• To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top they are done. Drain the pasta and toss with olive oil or sauce.

SOCKAROONI RAVIOLI

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.