Massa:
3 cups of wheat flour
2 eggs
2 tablespoons of butter
1 cup of warm water
1 pinch of salt
Recheio:
1 cup of cooked chicken
1 cup of cooked spinach, chopped
1/2 cup of breadcrumbs
1/3 cup of grated Parmesan cheese
2 eggs
2 tablespoons of chopped parsley
1/2 clove of minced garlic
Salt and pepper to taste
Massa:
3 cups of wheat flour
2 eggs
2 tablespoons of butter
1 cup of warm water
1 pinch of salt
Recheio:
1 cup of cooked chicken
1 cup of cooked spinach, chopped
1/2 cup of breadcrumbs
1/3 cup of grated Parmesan cheese
2 eggs
2 tablespoons of chopped parsley
1/2 clove of minced garlic
Salt and pepper to taste
To make the pasta: sift together flour and salt
Place on a table or countertop
Break eggs in half; add butter and mix
Add enough warm water to form a dough that's somewhat firm
Knead until smooth; wrap and let rest for 10 minutes
Divide into two parts
Roll out over floured surface, making it quite thin
To make the filling: beat eggs slightly
Mix in remaining ingredients
Add enough beaten egg to bind the mixture
Let a spoonful of filling fall onto the pasta, leaving a 5 cm gap between each one
Cover with the second part of the pasta
With your fingertips, gently press the pasta between the fillings, forming small square filled ravioli
Cut these squares into bite-sized pieces using a pastry cutter
Place the ravioli in plenty of boiling water seasoned with salt
Let cook for about 10 minutes or until the pasta is soft
Remove with a slotted spoon
Serve with tomato sauce and grated Parmesan cheese.
