Pasta:
3 cups of flour
4 eggs
2 tablespoons of melted butter
1 cup of warm water
1/4 teaspoon of black pepper
Filling:
1 cup of cooked chicken shredded
1 cup of cooked spinach chopped
1/2 cup of breadcrumbs
1/3 cup of grated Parmesan cheese
2 eggs
2 tablespoons of chopped fresh parsley
1/2 teaspoon of minced garlic
Salt and pepper to taste
Pasta:
3 cups of flour
4 eggs
2 tablespoons of melted butter
1 cup of warm water
1/4 teaspoon of black pepper
Filling:
1 cup of cooked chicken shredded
1 cup of cooked spinach chopped
1/2 cup of breadcrumbs
1/3 cup of grated Parmesan cheese
2 eggs
2 tablespoons of chopped fresh parsley
1/2 teaspoon of minced garlic
Salt and pepper to taste
Pasta: Sieve together the flour and salt
Place on a floured surface
Add eggs in the center; join butter and mix
Gradually add enough warm water to make a dough that's quite firm
Knead until smooth; cover and let rest for 10 minutes
Divide in half and roll out thinly over a lightly floured surface
Filling: Beat eggs slightly
Mix remaining ingredients and add sufficient beaten egg to achieve a firm consistency
Leave this filling to fall onto the rolled-out pasta, leaving a gap of 5 cm between each portion until all the filling has been used
Then cover with the second layer of pasta
Gently press around each mound of filling using your fingertips, forming a square stuffed piece
Cut into squares using a biscuit cutter or even a knife
Place 8 liters of salted water in a large saucepan and when boiling vigorously, cook the ravioli for 10 minutes or until the pasta is tender
Carefully remove the ravioli using a slotted spoon
Transfer to a baking dish and cover with tomato sauce, sprinkling grated Parmesan cheese on top.
