Sockarooni Ravioli

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/2 cup chopped 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

Recipe

• 1 bring a large saucepan of salted water to boil.
• 2 in a medium skillet, heat olive oil and add the onions and garlic; cook until soft.
• 3 add the italian sausage; brown and crumble.
• 4 when done, drain the meat and add the pasta sauce over low heat to simmer.
• 5 squeeze excess water from spinach.
• 6 in a bowl, mix egg and add spinach, ricotta, and parmesan cheese.
• 7 cut each egg roll wrapper into 4 equal squares.
• 8 place a rounded teaspoons of ricotta mixture on each wrapper.
• 9 using your finger or a small pastry brush, wet all four sides of the wrapper with water.
• 10 place another wrapper on top and seal the edges, pressing out any air pockets.
• 11 place the ravioli on a cookie sheet and cover with a slightly damp towel. repeat with the remaining egg roll wrappers.
• 12 place ravioli in the boiling water and cook 2-3 minutes or until they float to the surface.
• 13 use a slotted spoon to remove them from the water and place in a serving dish.
• 14 top with sockarooni sauce and sprinkle with remaining 1/2 cup grated parmesan cheese.