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1
For the dough:
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2
Cook as directed on package, or until leaves are soft.
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3
Drain well and remove all extra water.
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4
Add drained spinach, eggs, oil, and salt into a blender.
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5
Mix milk powder with water and add to blender.
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6
Cover and blend on medium speed until smooth.
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7
Measure flour into a large bowl.
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8
Add spinach mixture and mix well by hand.
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9
Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
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10
Gather dough into a ball.
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11
Knead on floured surface until smooth and elastic, about five minutes.
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12
Let rest 10 minutes.
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13
For filling:
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14
Scramble fry the chicken with the spices until chicken is white.
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15
Remove from heat and add cheese.
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16
Add egg and mix well.
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17
To assemble ravioli.
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18
Divide dough in half and roll out dough 1/4 inch thick.
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19
Using a round cookie cutter (or drinking glass) cut dough into circles.
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20
Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
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21
The edges should be free of filling.
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22
Be sure the edges are sealed well to prevent the filling from running out.
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23
Repeat for each ravioli.
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24
When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling)
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25
Stir to separate them and to prevent them from sticking to the bottom of the pot.
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26
Drain and rinse well.
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27
Serve with your favourite pasta sauce.
