Preparation:
1. roll out 2 sheets of dough about 5" wide and 1/8" to 1/16" of an inch thick. if using ravioli form, roll out dough the size of your form. 2. lay one rectangle out and brush with water or a lightly beaten egg. 3. place about 1/2 tablespoon of chicken mixture approximately 1" apart in 2 rows the length of the pastry. 4. place the other rectangular piece of dough on top, pressing with your fingers in between the stuffing so the top layer of dough sticks to the wet surface of the bottom layer. 5. cut between the mounds, making square ravioli. 6. bring 2 quarts of water to boil in large saucepan. 7. add raviolis one by one, stir lightly to keep from sticking to sides and bottom of pan. 8. boil rapidly 3-4 minutes or until raviolis float to top. 9. drain and serve.
note: if not using immediately, store in refrigerator. |
