SPINACH RAVIOLI WITH CHICKEN AND CHEESE FILLING

Steps:

• For the dough:.
• Cook as directed on package, or until leaves are soft.
• Drain well and remove all extra water.
• Add drained spinach, eggs, oil, and salt into a blender.
• Mix milk powder with water and add to blender.
• Cover and blend on medium speed until smooth.
• Measure flour into a large bowl.
• Add spinach mixture and mix well by hand.
• Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
• Gather dough into a ball.
• Knead on floured surface until smooth and elastic, about five minutes.
• Let rest 10 minutes.
• For filling:.
• Scramble fry the chicken with the spices until chicken is white.
• Remove from heat and add cheese.
• Add egg and mix well.
• To assemble ravioli.
• Divide dough in half and roll out dough 1/4 inch thick.
• Using a round cookie cutter (or drinking glass) cut dough into circles.
• Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Repeat for each ravioli.
• 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)
• Stir to separate them and to prevent them from sticking to the bottom of the pot.
• Drain and rinse well.
• Serve with your favourite pasta sauce.