Yield: 1 servings
|2 pounds||Spinach;small leaves bulk Salt|
|2 tablespoons||Olive oil|
|1 \N||Onion;small, quartered|
|1 \N||Carrot;small, peeled & coarsely chopped|
|½ \N||Chicken breast;cubed freshly ground black pepper|
|\N \N||Homemade pasta;made with 4 Eggs & 2/12 cups flour Water|
|3 cups||Marinara sauce;(Momma's Tomato sauce) or Meat Sauce|
To quote the author, "I suppose that the tradition of making spinach ravioli on Purim originated because Purim comes in the season when spinach is tender, flavorful and abundant. Now we can make spinach ravioli throughout the year, but they never taste as good as they do around Purim."
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 ⅛ 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 Source: _The Classic Cuisine of the Italian Jews-