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HOMEMADE RAVIOLI




List of Ingredients



• 1 1/2 CUPS FLOUR
  
• 1/2 TEASPOON SALT
  
• 1 EGG YOLK
  
• WARM WATER
  
• SPINACH FILLING:
  
• 1/2 CUP CHOPED COOKED MEAT OR CHICKEN
  
• 1/2 CUP CHOPPED COOKED SPINACH
  
• 1 EGG
  
• 2 TABLESPOONS GRATED ROMANO OR PARMESAN CHEESE
  
• SALT AND PEPPER TO TASTE
  






Instructions



1. PLACE FLOUR AND SALT IN A FOOD PROCESSOR OR IN AN ELECTRIC MIXING BOWL. MIX TO COMBINE THE INGREDIENTS. ADD EGG YOLK AND SOME WARM WATER TO MAKE A STIFF DOUGH.
   
2. REMOVE DOUGH TO A LIGHTLY FLOURED BOARD AND KNEAD UNTIL THE DOUGH IS SMOOTH. COVER WITH A WARM BOWL. AND LET STAND 30 MINUTES.
   
3. COMBINE THE COOKED MEAT, SPINACH, EGG, PARMESAN CHEESE AND SALT AND PEPPER, MIXING WELL TO INCORPORATE ALL INGREDIENTS. SET ASIDE.
   
4. CUT DOUGH IN HALF, ROLL ONE PIECE AT A TIME TO PAPER THIN AND CUT 2" WIDE STRIPS.
   
5. PUT TEASPOONFUL OF FILLING ON HALF OF THE STRIPS, 2" APART. COVER WITH AN ADDITIONAL STRIP. SEAL BY PRESSING ALONG THE EDGES AND BETWEEN THE MOUNDS WITH YOUR THUMBS. CUT APART. ( IF THE DOUGH IS NOT SEALING PROPERLY, YOU MIGHT WANT TO BRUSH A TINY BIT OF WATER AROUND EDGES TO HELP IT ADHERE).
   
6. DRY RAVIOLI FOR 2 HOURS.
   
7. PLACE RAVIOLI IN A RAPIDLY BOILING WATER AND COOK APPROXIMATELY 20 MINUTES OR UNTIL THEY FLOAT TO THE TOP. REMOVE WITH A SLOTTED SPOON.
   
8. ARRANGE ON A HEATED SERVING DISH, SPRINKLE LAYER WITH PARMESAN CHEESE AND ADD YOUR FAVORITE SPAGHETTI SAUCE.
   
9. 6 SERVINGS