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.