Chicken ravioli

Yield: 1 Servings

Measure Ingredient
4 cups Sifted flour
½ \N Teapoon salt
5 \N Eggs
¼ cup (625 ml) warm water
\N \N Chicken filling
2 cups Cooked chicken, chopped
1 \N Egg
½ cup (60g) grated parmesan cheese
1 tablespoon Minced parsley
1 cup Cooked spinach, chopped
\N \N Salt and pepper

Sift flour onto a large pastry board. Make a well in the center and add salt, eggs, and water. Mix thoroughly. Knead the dough for about two minutes. Allow dough to stand for ten minutes. Divide the dough into quantities that are easy to roll out. Roll each section out on a floured flour to a thickness of ⅛ inch (3mm), Cut into 2 inch (5cm) rounds or squares and place a teaspoon of filling the center. Cover with another circle or square and press edges together with a fork.

Cook in boiling salted water until dough is tender. Serve with sauce of your choice.

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