Sockarooni Ravioli

Directions

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.