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1
Remove the roots and stems from spinach and save for later use.
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2
Rinse spinach in cold water as many times as necessary to rid it of any sand.
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3
Place in a pot with no water other than the water the spinach retains from washing.
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4
Add a pinch of salt and cook, covered for about 5 minutes.
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5
Transfer to a colander and set aside to drain.
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6
Place oil, onion, carrot and chicken breast in a large skillet.
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7
Add 1 teaspoon salt and 18 teaspoon pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated.
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8
Add flour and stir 1 more minute.
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9
Remove from heat; cool for 5 or 6 minutes, then chop very fine.
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10
Roll the dough paper thin and place over a floured board.
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11
With a feather brush dipped in cold water lightly brush the top to maintain moisture.
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12
Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them.
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13
Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds.
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14
With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time.
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15
Bring 6 quarts of water to a boil.
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16
Add ravioli and 3 tablespoon salt.
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17
Stir until boiling resumes.
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18
Cook 4 to 5 minutes, uncovered.
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19
Drain and serve with marinara or meat sauce.
