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Ravioli
3 1/2 cups of sifted flour
1/4 teaspoon of salt
3 eggs, slightly beaten
2 tablespoons of soft margarine, or butter
1/2 cup of lukewarm water
1 cup of cooked ground chicken
1 cup of well drained spinach
2eggs, slightly beaten
1/2 cup of bread crumbs
1/4 cup of Parmesan cheese
2 teaspoons of parsley flakes
1 clove garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
one 16 ounce jar of meatless spaghetti sauce
Place flour and salt in a large bowl; add 3eggs, margarine and
water. Mix until dough can be gathered into a ball. Place dough
on lightly floured board; knead until firm but still smooth and
elastic. Cover; let stand 15 minutes.
Meanwhile, combine chicken, spinach, 2 eggs, bread crumbs,
cheese, parsley, garlic, salt and pepper; mix well.
Divide dough in half; roll each half out to 1/8" thickness.
Place a teaspoonful of filling at 1 1/2" intervals on one sheet
of dough. Cover with second sheet. Cut apart into squares or
rounds with a knife or cookie cutter.
Moisten edges; seal edges with a fork. Allow to dry 1 hour. Cook
in batches in 6 quarts boiling salted water, about 5 - 10
minutes or until done; drain. Serve with hot sauce. 4 servings |
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