| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian, Pasta, Holiday |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach;small leaves bulk 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 |
|
|
Homemade pasta;made with 4 Eggs & 2/12 cups flour Water |
| 3 |
c |
Marinara sauce;(Momma's Tomato sauce) or Meat Sauce |
INSTRUCTIONS
Remove the roots and stems from spinach and save for later use. Rinse
spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from
washing. Add a pinch of salt and cook, covered for about 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
loosely over the sheet with the mounds. With an Italian pastry wheel, press
along the furrows, cutting and sealing at the same time.
Bring 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: 6-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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