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Sockarooni Ravioli

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“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...”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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

Directions

  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.

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