|SPINACH RAVIOLI CHICKEN STUFFING
Recipe submitted by Lillian Julow in Gainesville, FL
8 oz. cooked chicken, finely diced
1/2 of a (10 oz.) package frozen chopped spinach
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.