This entry was posted on Saturday, September 15th, 2007 at 11:38 am and is filed under Pasta. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Pasta: (Dough)
- 3 cups flour
- 2 eggs
- 2 tbs. butter
- 1 cup warm water
- ¼ tsp. salt
Filling:
- 1 cup minced cooked chicken
- 1 cup cooked chopped spinach
- ½ cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 eggs
- 2 tsp. chopped parsley
- ½ clove garlic, chopped
- Salt and pepper to taste
Pasta: Sift flour and salt together. Place on a board; drop the eggs in the center; add butter; mix. Gradually add enough water to make rather stiff dough. Knead until smooth; cover and let stand about 10 minutes. Cut in half; roll on lightly floured board until very thin.
Filling: Beat eggs lightly. Blend all other ingredients; gradually add enough beaten egg to hold firmly together.
Drop teaspoonfuls of filling about 2 inches apart on one sheet of dough until filling is used. Then cover with other sheet. With finger tips gently press around each mound of filling to form a little filled square. Cut squares apart with pastry cutter. Place 8 quarts of salted water in deep pot. When rapidly boiling, cook ravioli about 10 minutes or until dough is tender. Remove carefully with perforated soup skimmer; place serving portions on individual heated plates; top with plain tomato sauce; sprinkle with grated Parmesan cheese. Serve very hot. Serves 6.