Best 2 Sockarooni Ravioli Recipes

Indulge in a culinary adventure with Sockarooni Ravioli, a unique and delectable dish that combines the comforting flavors of ravioli with the unexpected twist of sockarooni, a savory blend of spices and herbs. This culinary masterpiece is a symphony of textures and flavors, featuring tender ravioli filled with a flavorful mixture of ricotta, Parmesan, and spinach, all enveloped in a rich and velvety tomato sauce. Accompanying the Sockarooni Ravioli are three equally enticing recipes: a zesty Lemon Butter Sauce, a creamy and indulgent Alfredo Sauce, and a vibrant and herbaceous Pesto Sauce. Each sauce complements the ravioli perfectly, offering distinct flavor profiles that cater to a variety of palates. Whether you prefer the tangy brightness of lemon, the rich decadence of Alfredo, or the aromatic freshness of pesto, these sauces elevate the Sockarooni Ravioli to new heights of culinary delight.

Let's cook with our recipes!

SLOW-COOKER CHEESY RAVIOLI CASSEROLE

Slow-Cooker Cheesy Ravioli Casserole image

Frozen beef ravioli get this Italian-inspired casserole off to a speedy start, while slow cooking makes it hassle free.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h45m

Yield 10

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh parsley

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

Nutrition Facts : Calories 500, Carbohydrate 65 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1380 mg, Sugar 12 g, TransFat 0 g

HOMEMADE RAVIOLI

Homemade Ravioli image

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 28

Ingredients

5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your sockarooni ravioli will taste. Look for ripe tomatoes, spinach, and basil.
Don't Overcook the Ravioli: Ravioli cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a Good Quality Cheese: The cheese is one of the most important ingredients in sockarooni ravioli. Use a high-quality cheese that melts well, such as mozzarella or Parmesan.
Serve Immediately: Sockarooni ravioli is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Sockarooni ravioli is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy cheese filling and flavorful tomato sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give sockarooni ravioli a try. You won't be disappointed!