Sockarooniravioli 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
SOCKAROONI RAVIOLI
Egg roll wrappers are the secret ingredient that makes these ravioli so fun and simple to make. Serve with a sauce that is enhanced with Italian sausage and finish with a sprinkle of Parmesan cheese.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Season a large pot of water with 2 to 3 tablespoons salt and begin to bring to boil.
- In a medium skillet, heat olive oil and add the onions and garlic. Cook until soft. Add the Italian sausage and brown. While browning break the sausage into uniform pieces. When done drain the meat and add the Sockarooni sauce. Simmer the sauce and begin the raviolis.
- Begin by squeezing the water out of the spinach. In a bowl, mix the spinach, ricotta, egg, and parmesan cheese.
- Cut the egg roll wrappers in half and in half again so you have 4 equal squares.
- Working in batches of four, place a rounded teaspoon 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. Try to press 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 6 to 8 ravioli in the boiling water and cook 2 to 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. Cook remaining raviolis. Top with Sockarooni sauce and sprinkle with remaining 1/2 cup shredded parmesan cheese.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 24 g, Cholesterol 62.3 mg, Fat 17.9 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 1065.5 mg, Sugar 10.9 g
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