Chicken-Spinach-filled Ravioli

Directions
Contributed by World Recipes Y-Group

Dough

 * 4 eggs, well beaten
 * ¾ cup water
 * 3¾ cups flour, sifted
 * 1½ tsp salt

Filling

 * 1 cup (4 oz) ground cooked chicken
 * 1 (8 oz) (¾ cup) can spinach, well drained and chopped
 * 3 tbsp butter, melted
 * 3 tbsp Parmesan cheese
 * ¼ tsp salt
 * ⅛ tsp ground nutmeg
 * dash of pepper

Dough

 * 1) In large bowl, combine eggs and water.
 * 2) Add 2 cups sifted flour and 1½ teaspoons salt; beat well.
 * 3) Gradually stir in about 1¾ cups sifted flour to make moderately stiff dough.
 * 4) Turn out on lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
 * 5) Divide into 2 parts.
 * 6) Cover and let rest 10 minutes.
 * 7) Roll each part of dough out to 16 x 12 inch rectangle.
 * 8) Cut in 2 inch squares.

Filling

 * 1) Combine chicken, spinach, and melted butter.
 * 2) Stir in cheese, salt, nutmeg, and pepper.
 * 3) Place 1 teaspoon filling on one 2 inch square of dough.
 * 4) Moisten edges of dough with water and top with second square; seal well with tines of fork.
 * 5) Repeat with remaining filling and dough.
 * 6) Set aside to dry for 1 hour, turning once.
 * 7) Cook ravioli in large kettle of rapidly boiling salted water for 7 to 8 minutes or until tender.
 * 8) Rinse in cold water and drain well.
 * 9) Place in bowl and pour spaghetti sauce over it.
 * 10) Sprinkle with Parmesan cheese.
 * 11) Enjoy.