*  Exported from  MasterCook  *
 
                               PURIM RAVIOLI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    6       qt           -Water
    3       c            Marinara sauce -- (Momma’s
                         -Tomato sauce) or Meat Sauce
 
   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
  
 
 
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