Method

Remove the roots and stems from spinach and save for later use, especially in a vegetable stock. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with water clinging to its leaves only.  Add a pinch of salt and cook, covered for about 3 -  5 minutes. Transfer to a colander and set aside to drain.

Put oil, onion, carrot and chicken cubes in a large saute pan. Season with salt and pepper to taste. Cook over medium 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 finely.

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 salted water to a boil. Add ravioli. Stir to prevent ravioli from sticking until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and  serve with marinara sauce.

Serves: 6-8   

Contributor: pat ciesla

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