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