~RUDIOLIS~
*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
~SAUCE~
*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.
Sauce:
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.
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.
Sauce:
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
