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Found this and want to try it just need unno experts to tell me if mi can substitute some of wheat flour with corn flour since mi cutting back on the wheat intake ... what unno think?
CHICKEN - SPINACH FILLED RAVIOLI
RAVIOLI DOUGH:
4 eggs, well beaten
3/4 c. water
3 3/4 c. flour, sifted
1 1/2 tsp. salt
In large bowl, combine eggs and water. Add 2 cups sifted flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 cups sifted flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Divide into 2 parts. Cover and let rest 10 minutes. Roll each part of dough out to 16 x 12 inch rectangle. Cut in 2 inch squares.
FILLING:
1 c. (4 oz.) ground cooked chicken
1 (8 oz.) (3/4 c.) can spinach, well drained & chopped
3 tbsp. butter, melted
3 tbsp. Parmesan cheese
1/4 tsp. salt
1/8 tsp. ground nutmeg
Dash of pepper
Combine chicken, spinach, and melted butter. Stir in cheese, salt, nutmeg, and pepper. Place 1 teaspoon filling on one 2 inch square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry for 1 hour, turning once. Cook ravioli in large kettle of rapidly boiling salted water for 7 to 8 minutes or until tender. Rinse in cold water and drain well. Place in bowl and pour spaghetti sauce over it. Sprinkle with Parmesan cheese.
CHICKEN - SPINACH FILLED RAVIOLI
RAVIOLI DOUGH:
4 eggs, well beaten
3/4 c. water
3 3/4 c. flour, sifted
1 1/2 tsp. salt
In large bowl, combine eggs and water. Add 2 cups sifted flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 cups sifted flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Divide into 2 parts. Cover and let rest 10 minutes. Roll each part of dough out to 16 x 12 inch rectangle. Cut in 2 inch squares.
FILLING:
1 c. (4 oz.) ground cooked chicken
1 (8 oz.) (3/4 c.) can spinach, well drained & chopped
3 tbsp. butter, melted
3 tbsp. Parmesan cheese
1/4 tsp. salt
1/8 tsp. ground nutmeg
Dash of pepper
Combine chicken, spinach, and melted butter. Stir in cheese, salt, nutmeg, and pepper. Place 1 teaspoon filling on one 2 inch square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry for 1 hour, turning once. Cook ravioli in large kettle of rapidly boiling salted water for 7 to 8 minutes or until tender. Rinse in cold water and drain well. Place in bowl and pour spaghetti sauce over it. Sprinkle with Parmesan cheese.
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