Purim Ravioli -

-Salt 2 tb Olive oil

1 Onion;small, quartered

1 Carrot;small, peeled &

-coarsely chopped 1/2 Chicken breast;cubed

-freshly ground black pepper 1 tb Flour;unbleached

4 -Eggs &

2/12 cups flour

6 qt -Water

3 c Marinara sauce;

5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add

1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir

1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine. Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making

8 or 9 dozen of them. Roll out the other half of the dough paper thin and place

6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook

4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: