Main Meal Recipes > Chicken and Spinach Ravioli

This recipe is part of the May 2009 Recipes Menu

Starter - Avocado Salad
Main Course - Chicken and Spinach Ravioli in a Herby Tomato Sauce
Dessert - Strawberry Cheesecake

How to make chicken and spinach ravioli:
To be able to make your own pasta is a useful skill. The job can be made easier with a pasta maker but is is certainly possible to do this recipe without one.


Chicken and Spinahc Ravioli
pasta dough
4oz cooked chicken, finely mined/chopped in processor
8oz cooked, chopped spinach
2 tablespoons butter, melted
2 tablespoons parmesan cheese, grated
pinch salt
pinch nutmeg
a little cayenne pepper
herby tomato sauce
(see measure conversions for more information)


- Mix together the chicken, spinach, butter, parmesan cheese, salt, nutmeg and cayenne pepper.
- Roll out the pasta dough very thinly and cut into 2 inch squares or rounds.
- Put a teaspoon of the filling in the centre of a pasta square or round.
- Moisten the edges with water.
- Place another square/round on top.
- Seal using a fork.
- Use up all the squares/rounds and filling.
- Put aside for an hour to allow to dry.
- Cook in a large pan of salted boiling water for about 8 minutes.
- Drain.
- Rinse in cold water.
- Put in an over proof dish.
- Cover with herby tomato sauce.
- Bake at 180 degrees C. for about 30 minutes.