Title: Chicken ravioli
 Categories: Chicken, Pasta
      Yield: 1 Servings
 
      4 c  Sifted flour
    1/2    Teapoon salt
      5    Eggs
    1/4 c  (625 ml) warm water
           Chicken filling
      2 c  Cooked chicken, chopped
      1    Egg
    1/2 c  (60g) grated parmesan
           -cheese
      1 tb Minced parsley
      1 c  Cooked spinach, chopped
           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 1/8 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.