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CHICKEN RAVIOLI

4 cups sifted flour
1/2 teapoon salt
5 eggs
1/4 cup (62.5 ml) warm water

Sift flour onto a large pastry board. Make a well in the center
and add salt, eggs, and water. Mix thoroughly. Knead the dough for
about two minutes. Allow dough to stand for ten minutes. Divide
the dough into quantities that are easy to roll out. Roll each
section out on a floured flour to a thickness of 1/8 inch (3mm),
Cut into 2 inch (5cm) rounds or squares and place a teaspoon of
filling the center. Cover with another circle or square and press
edges together with a fork. Cook in boiling salted water until
dough is tender. Serve with sauce of your choice.


Chicken Filling

2 cups cooked chicken, chopped
1 egg
1/2 cup (60g) grated Parmesan cheese
1 tablespoon minced parsley
1 cup cooked spinach, chopped
salt and pepper

Combine all ingredients and mix thoroughly.

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