Ingredients Jump to Instructions ↓

  1. 2 lb Spinach;small leaves bulk

  2. -Salt 2 tb Olive oil

  3. 1 Onion;small, quartered

  4. 1 Carrot;small, peeled &

  5. -coarsely chopped 1/2 Chicken breast;cubed

  6. -freshly ground black pepper 1 tb Flour;unbleached

  7. 4 -Eggs &

  8. 2/12 cups flour

  9. 6 qt -Water

  10. 3 c Marinara sauce;

  11. 5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add

  12. 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

  13. 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

  14. 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place

  15. 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook

  16. 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES:


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