Remove the roots and stems from spinach and save for later
use. Rinse spinach in cold water as many times as necessary to rid it of
any sand. Place in a pot with no water other than the water the spinach
retains from washing. Add a pinch of salt and cook, covered for about 5
Place oil, onion, carrot and chicken breast in a large skillet. 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. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine.
Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. 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.
Roll out the other half of the dough paper thin and place
loosely over the sheet with the mounds.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp.
salt. Stir until boiling resumes.