Makes 60 Raviolis
1lb Ground Chicken Breast(I grind my own but you can buy it pre packaged)
2 large handfuls baby spinach
2 oz Sun Dried Tomatoes, (I prefer the pouches, not the oil packed)
1 small onion
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp nutmeg
1/2 tsp red pepper flakes(more or less to taste)
1/2 cup bread crumbs
4 slices smoked Gouda, diced very fine, or grated, it came out to about 3/4 cup
Place Sun Dried Tomatoes in a bit of warm water to soften
Brown and drain chicken breast
boil spinach in about 1/2 cup water until wilted , DRAIN AND SQUEEZE and DRAIN AND SQUEEZE!!
Add in bread crumbs and cheese and pulse chop again until everything is combined and chopped fine.
(recipe for a Kitchenaid Mixer and Pasta Roller Attachment)
2.5 cups flour(I recommend Eagle Mills, with ultragrain for a little more nutrition)
1/4 tsp salt
2 tsp water
Add all ingredients and mix with flat beater for 1minute, exchange for dough hook and knead for 2 minutes adding in a little more flour if it looks sticky, if it looks a little crumbly add a TINY bit more water but it usually does great to take it out and form it into a ball and knead by hand for a minute, wet your hands and knead if it is still a little dry.
Divide into 4 pieces and let rest for 20 minutes.
Proceed with whatever YOUR ravioli making style is. This varies so much. I use and old ravioli maker....
Place one sheet over the ravioli maker
Add filling carefully, DO NOT OVER FILL, trace around each square with a dab of water
Place the other half sheet over the top of the filling
Press to seal