Purim Ravioli
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Purim Ravioli
  Ravioli    Italian    Pasta    Holiday  
Last updated 6/12/2012 12:53:24 AM. Recipe ID 15208. Report a problem with this recipe.
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      Title: Purim ravioli
 Categories: Italian, Pasta, Holiday
      Yield: 1 Servings
 
      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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Recipe ID 15208 (Apr 03, 2005)

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