| 1 | Remove the roots and stems from spinach and save for later use. |
| 2 | Rinse spinach in cold water as many times as necessary to rid it of any sand. |
| 3 | Place in a pot with no water other than the water the spinach retains from washing. |
| 4 | Add a pinch of salt and cook, covered for about 5 minutes. |
| 5 | Transfer to a colander and set aside to drain. |
| 6 | Place oil, onion, carrot and chicken breast in a large skillet. |
| 7 | Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. |
| 8 | Add flour and stir 1 more minute. |
| 9 | Remove from heat; cool for 5 or 6 minutes, then chop very fine. |
| 10 | Roll the dough paper thin and place over a floured board. |
| 11 | With a feather brush dipped in cold water lightly brush the top to maintain moisture. |
| 12 | Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. |
| 13 | Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. |
| 14 | With an italian pastry wheel, press along the furrows, cutting and sealing at the same time. |
| 15 | Bring 6 quarts of water to a boil. |
| 16 | Add ravioli and 3 tbsp salt. |
| 17 | Stir until boiling resumes. |
| 18 | Cook 4 to 5 minutes, uncovered. |
| 19 | Drain and serve with marinara or meat sauce. serves: 6- |
