Sockarooniravioli Recipes

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SOCKAROONI RAVIOLI



Sockarooni Ravioli image

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

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

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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