Sockarooni Ravioli Recipes

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.

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
• Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
• Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.