12 Egg Roll wrappers
1 cup Ricotta cheese
1 cup thawed frozen chopped spinach
1/2 cup shredded Parmesan cheese
1 egg, slightly beaten
1/2 cup chopped white onion
3-4 cloves garlic, minced
2 Tbsp olive oil
1/2 pound hot Italian sausage removed from casings
1 jar Newman's Own® Sockarooni Pasta Sauce
1/2 cup shredded Parmesan cheese
- 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 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, 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.
- Bring a large saucepan of salted water to a boil. Place ravioli in the boiling water and cook 2 to 3 minutes or until they float to the surface. Use a slotted spoon to remove and place in a serving dish. Top with pasta sauce and sprinkle with grated parmesan cheese.
