Chicken-Spinach-filled Ravioli

Directions

Contributed by World Recipes Y-Group

Ingredients

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

Directions

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.