Purim Ravioli

Ingredients

500 gr spinach
30 ml olive oil
1 onion
1 carrot
1/2 chicken breast
8 gr flour
4 eggs
22 gr flour
5,700 ml water
700 ml marinara sauce
3 gr salt
1 gr pepper
12 them
1/2 dough paper

Instructions

loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 litre of water to a boil. Add ravioli and 3 Tablespoon salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8