Spinach Ravioli With Chicken and Cheese Filling

Recipe by Pamela
YIELD: 48 Ravioli




  • 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.