Ravioli poultry

Ingredients
240 g flour
4 eggs
80 g butter
feta cheese "parmesan"
80 g cooked poultry meat
80 g cooked trivia
80 g frozen spinach
2 tbsp (20 g) breadcrumbs
nutmeg
garlic
pepper
salt
Method
Make a firm dough from sifted flour, 2 eggs and a little water, cover with towel and let stand for half an hour. The dough is divided into two parts, do peel of the same size and shape. Poultry meat is ground with giblets and garlic thawed spinach creases well and mix with 1 egg, breadcrumbs, 30 g grated feta cheese "parmesan", grated nutmeg, salt and pepper. On one crust put 1 teaspoon of stuffing distance of 4-5 cm, the dough between the filling is coated with beaten egg and cover with the other crust. The second sheet is pressure on places left without stuffing so that cooking ravioli not open, cut into squares and cover with a damp cloth. Boil consistent parts in boiling salted water, having come to the surface is boiled for 1 minute, withdrawn with latticed spoon, place in a fireproof dish, pour with butter, sprinkle with grated feta cheese "parmesan" and kept in a hot oven until cooked remaining ravioli. Serve very hot swamped with sauce of your choice.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
22 Mar 2003