Spinach Ravioli With Chicken and Cheese Filling

środa, 29 stycznia 2014

Spinach Ravioli With Chicken and Cheese Filling

Time: 1 hrs

Ingredients

  • 1 (300 g) package frozen chopped spinach
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon powdered milk
  • 2 tablespoons warm water
  • 1 teaspoon salt
  • 2 1/4 cups flour

Directions

  • 1 For the dough:.
  • 2 Cook as directed on package, or until leaves are soft.
  • 3 Drain well and remove all extra water.
  • 4 Add drained spinach, eggs, oil, and salt into a blender.
  • 5 Mix milk powder with water and add to blender.
  • 6 Cover and blend on medium speed until smooth.
  • 7 Measure flour into a large bowl.
  • 8 Add spinach mixture and mix well by hand.
  • 9 Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
  • 10 Gather dough into a ball.
  • 11 Knead on floured surface until smooth and elastic, about five minutes.
  • 12 Let rest 10 minutes.
  • 13 For filling:.
  • 14 Scramble fry the chicken with the spices until chicken is white.
  • 15 Remove from heat and add cheese.
  • 16 Add egg and mix well.
  • 17 To assemble ravioli.
  • 18 Divide dough in half and roll out dough 1/4 inch thick.
  • 19 Using a round cookie cutter (or drinking glass) cut dough into circles.
  • 20 Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
  • 21 The edges should be free of filling.
  • 22 Be sure the edges are sealed well to prevent the filling from running out.
  • 23 Repeat for each ravioli.
  • 24 When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling)
  • 25 Stir to separate them and to prevent them from sticking to the bottom of the pot.
  • 26 Drain and rinse well.
  • 27 Serve with your favourite pasta sauce.

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