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Chicken and Spinach Ravioli
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Indulge in flavor-packed Italian chicken and spinach ravioli topped with Asiago cheese.
Ingredients:
  • 4 eggs, beaten
  • 0.75 cup water
  • 3.75 cups sifted all-purpose flour
  • 1.5 teaspoons salt
  • 0.5 pound ground chicken
  • 0.75 cup chopped fresh spinach
  • 2 tablespoons finely chopped onion
  • 3 tablespoons melted butter
  • 3 tablespoons freshly grated Asiago cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon ground nutmeg
  • 1 pinch ground black pepper to taste
  • 1 (16 ounce) jar marinara sauce
  • 0.25 cup freshly grated Asiago cheese for topping
Instructions:
  • Combine eggs, water, 2 cups of flour, and salt in a bowl. Gradually incorporate the rest of the flour until the mixture is smooth. Divide the dough into 2 portions, cover, and chill in the refrigerator for 20 minutes.
  • Brown the ground chicken in a skillet over medium heat, then drain any excess fat.
  • Combine chicken, spinach, and onion in a food processor until well mixed. Transfer the mixture to a bowl and combine with butter, 3 tablespoons of Asiago cheese, salt, garlic powder, nutmeg, and pepper.
  • Roll out the dough on a lightly floured surface until it's 1/8 inch thick. Cut it into 2-inch squares. Spoon 1 teaspoon of the chicken mixture onto half the squares, and cover with the remaining squares. Use a moistened fork to seal the edges and create ravioli.
  • Boil a large pot of lightly salted water. Cook the ravioli in small batches for around 8 minutes until al dente. Drain and rinse with cold water.
  • Heat the marinara sauce in a saucepan until hot. Serve the ravioli topped with marinara sauce and the rest of the Asiago cheese.

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