SOCKAROONI RAVIOLI

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.