Spinach Ravioli With Chicken And Cheese Filling

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Homemade goodness and gourmet taste! This recipe works great in those perogy maker molds. Serve these with your favourite pasta sauce, tomato or alfredo work well. (this recipe was created for rsc number 6)

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Steps

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For the dough:.

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Cook as directed on package , or until leaves are soft.

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Drain well and remove all extra water.

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Add drained spinach , eggs , oil , and salt into a blender.

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Mix milk powder with water and add to blender.

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Cover and blend on medium speed until smooth.

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Measure flour into a large bowl.

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Add spinach mixture and mix well by hand.

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Dough should be easy to work with and not stick to your hands ,.

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Gather dough into a ball.

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Knead on floured surface until smooth and elastic , about five minutes.

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Let rest 10 minutes.

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For filling:.

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Scramble fry the chicken with the spices until chicken is white.

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Remove from heat and add cheese.

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Add egg and mix well.

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To assemble ravioli.

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Divide dough in half and roll out dough 1 / 4 inch thick.

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Using a round cookie cutter cut dough into circles.

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Place a spoonful of filling in each circle , then fold over to form a half circle and press the edges together with the fingers.

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The edges should be free of filling.

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Be sure the edges are s.

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Ingredients

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frozen chopped spinach, eggs, olive oil, powdered milk, warm water, salt, flour, ground chicken, garlic clove, basil, parsley, oregano, thyme, pepper, parmesan cheese, egg