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ShowShowCasey Malone

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IngredientsFILLING:2 Boneless skinless chicken breasts cooked in tomato sauce.5 Meatballs – baked without sauce.1 PKG. frozen spinach or 12 oz. fresh spinach, steamed, drained and chopped.¾ Cup romano cheese.2 Eggs to moisten ingredients.

DOUGH:3-4 Cups all purpose �our.8 large eggs.1 Tbs. olive oil for each egg.

PreparationFILLING:Dice chicken breasts, meatballs and spinach. Mix all ingredients to a paste consistency.DOUGH:Mix ingredients in bowl until moist and sticky. Knead by hand.Cover dough and let rest for 15 minutes. Slice o� section of dough andrun through widest part of pasta machine. Keep unused dough covered with moist cloth. As dough isrun through machine, fold three times and run through machine. Fold three more times and runthrough machine on thinnest width. Place dough over ravioli mold and put a small amount of �llingin each mold. Wet edges of each ravioli to seal and help top layer adhere to bottom layer. Place unusedrolled dough on top of �lled ravioli and roll out with wooden rolling pin. Use rolling pin to cut throughassembled ravioli and remove each piece from mold, making sure each ravioli is separated. Place raviolion cookie sheet. Poke holes with fork in each ravioli and freeze for a minimum of 30 minutes. (If ravioliis not pierced, they will explode while boiling.) Use leftover dough to make additional ravioli, beingcareful dough does not dry out. Drop frozen ravioli into boiling water. Stir to separate and boil for15 minutes. Drain well, serve with favorite sauce.

Ruth’s Ravioli RecipeMAKES ABOUT 200 RAVIOLI