SPINACH RAVIOLI CHICKEN STUFFING
Recipe submitted by Lillian Julow in Gainesville, FL
Ravioli Filling:
8 oz. cooked chicken, finely diced
2 tbsp. mayonnaise, preferably Helman's
2 tsp. snipped fresh chives or scallion tops
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. fresh lemon juice
1/4 tsp. dried dill weed
Pinch of salt
Pinch of white pepper
Spinach Pasta:
1/2 of a (10 oz.) package frozen chopped spinach
1-1/2 cups all purpose flour
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp. olive oil
1 tsp. fresh lemon juice
1/2 tsp. ground nutmeg
Pinch of salt
Rich chicken broth, home-made or canned and enhanced*
Mix chicken, mayonnaise, chives, Worchestershire sauce,
lemon juice, dill weed, a pinch of salt and white
pepper. If not using immediately, cover and refrigerate.
May be prepared a day ahead. (When using the Arnco
Ravioli Roller add 1 slightly, beaten egg white to
filling and puree in a food processor or blender by
pulsing, adding 1 tsp. of broth at a time, if necessary
- it should be a smooth paste consistency)
Cook spinach according to package direction, cool and
squeeze to extract as much moisture as possible. Place
in a food processor and add flour, whole egg and egg
yolk, olive oil, lemon juice, nutmeg and salt. Process
until smooth, about 40 seconds. Turn dough out onto a
lightly floured center and knead for 1 or 2 minutes.
Cover with a bowl or wrap in plastic film and let the
dough rest at room temperature for 1 hour. Lay out the
dough on working surface. (Work with a 1/4 of dough at a
time - keeping balance of dough covered in plastic
wrap.) Spread the filling over half of the dough,
leaving a small edge on three sides. Brush unfilled side
with beaten egg. Fold unfilled dough over filled side
and pat to remove air pockets and seal edges. Flour top
of dough and the cutting roller. Press firmly and cut
with the Ravioli Roller.
Bring a large pan of salted water to a boil. Add the
ravioli and let water come to a second boil, cook
uncovered 5 more minutes, until tender. Strain, and
serve ravioli with the broth in wide bowls. *If using
canned broth, allow at least 1 cup for each person. Pour
broth into pan, add a few peppercorns, a bay leaf, half
a small onion, a small carrot (peeled) an a stalk of
celery with leaves. Simmer, covered at least 30 minutes.
Strain, and use to cook the ravioli. Serve ravioli with
broth with wide flat soup bowls.
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