*Anty Seal Yak's Pasta - flattened into sheets

*2 cup very finely ground chicken, turkey, or buffalo

*3/4 cup spinich

*2 tablespoon finely chopped parsley

*1/3 cup low fat ricotta cheese

*1 clove garlic


*1 large red bell pepper
*1 large green bell pepper
*1 cup low fat/low sodium chicken stock

Combine meat, spinach, parsley and garlic in a pan and sautee until meat is cooked. Remove from heat and let cool (you don't want it to melt the cheese!) Stir in the ricotta.

Cut Anty Seal-Yak's pasta sheets into 2" x 2" squares. Place a small amount of filling in the center of half the squares. Wet the edges with a little warm water, place a second sheet over the filling and use the tines of a fork to seal the Rudioli's. Set the Rudioli's in a cool, dry spot for one hour, turning once.

Cook in large kettle of rapidly boiling water for 7 to 8 minutes or until tender.


Bring chicken stock to a boil with peppers in the water. When peppers are tender remove from heat, mash with a fork and spoon over cooked Rudioli's.

(c) copyright Kolchak's Kitchen 2010