Sockarooni Ravioli Recipes

MAMA'S OLD FASHIONED RAVIOLI

Steps:

• Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes.
• Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour.
• To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well.

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.

WONTON SKIN RAVIOLIS

Steps:

• Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
• When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.

SOCKAROONI RAVIOLI

Steps:

• Season a large pot of water with 2 to 3 tablespoons salt and begin to bring to boil.
• In a medium skillet, heat olive oil and add the onions and garlic. Cook until soft. Add the Italian sausage and brown. While browning break the sausage into uniform pieces. When done drain the meat and add the Sockarooni sauce. Simmer the sauce and begin the raviolis.
• Begin by squeezing the water out of the spinach. In a bowl, mix the spinach, ricotta, egg, and parmesan cheese.
• Cut the egg roll wrappers in half and in half again so you have 4 equal squares.
• Working in batches of four, 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. Try to press 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 6 to 8 ravioli in the boiling water and cook 2 to 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. Cook remaining raviolis. Top with Sockarooni sauce and sprinkle with remaining 1/2 cup shredded parmesan cheese.

SPINACH-PROSCIUTTO RAVIOLI

Steps:

• Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.
• Mix the cornstarch with a couple of tablespoons of cold water in a small dish.
• Place six or so wonton skins on work surface. Keep remaining skins covered. Place a gently rounded teaspoonful of the filling in the center of the skin.
• Dip your finger in the cornstarch mix (stir it up, as it will settle) and wet two edges of the skin. Fold over the other two edges to form a triangle. Try to keep the filling centered, as if it spreads to the edges, you won't be able to get a good seal.
• Continue until all skins are used up. Depending on the exact size of your wonton skins, you may end up with more or fewer ravioli.
• Heat a large pan of salted water to boiling. Reduce the heat so that the water is simmering and not at a full boil. Drop the ravioli in one by one. They will take no more than two or three minutes to cook. Don't crowd the pan, cook in batches. Remove with strainer and drain well.
• Serve with your favorite pasta sauce. I like to use recipe #64635. I would not use a typical marinara. Garnish with parmesan cheese, if desired.
• Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.
• Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.
• Note3: These can also be used for a first course, three or four per serving.

SHAMROCK RAVIOLI RECIPE BY TASTY

Steps:

• Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
• Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
• On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
• Knead the dough for 7-10 minutes, smooth and elastic. When you poke the dough, it should spring back.
• Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
• Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
• While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
• Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don't dry out.
• On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don't dry out.
• Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
• If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
• Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don't press too hard, or you will pop the egg yolks.
• Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
• Transfer the ravioli to the refrigerator for 20-30 minutes or freezer for 10-15. This will help them set up and make them less delicate to work with.
• While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3-4, boil the ravioli for 2-3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
• In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3-4 minutes. Add the garlic and 2-3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2-3 minutes.
• Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
• Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
• Enjoy!