Sockarooni Ravioli - cooking recipe

Ingredients

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

Preparation

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.