Chicken and Spinach Ravioli Recipe

Ingredients
<br>- 4  eggs, beaten
<br>- ¾ cup water
<br>- 3 ¾ cups sifted all-purpose flour
<br>- 1 ½ teaspoons salt
<br>- ½ pound ground chicken
<br>- ¾ cup chopped fresh spinach
<br>- 2 tablespoons finely chopped onion
<br>- 3 tablespoons melted butter
<br>- 3 tablespoons freshly grated Asiago cheese
<br>- ¼ teaspoon salt
<br>- ¼ teaspoon garlic powder
<br>- ⅛ teaspoon ground nutmeg
<br>- 1 pinch ground black pepper to taste
<br>- 1 (16 ounce) jar marinara sauce
<br>- ¼ cup freshly grated Asiago cheese for topping
<br><p></p>Directions
<br>step 1: In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
<br>step 2: In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
<br>step 3: In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
<br>step 4: On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
<br>step 5: Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
<br>step 6: Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
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Ingredients
- 4 eggs, beaten
- ¾ cup water
- 3 ¾ cups sifted all-purpose flour
- 1 ½ teaspoons salt
- ½ pound ground chicken
- ¾ cup chopped fresh spinach
- 2 tablespoons finely chopped onion
- 3 tablespoons melted butter
- 3 tablespoons freshly grated Asiago cheese
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- 1 pinch ground black pepper to taste
- 1 (16 ounce) jar marinara sauce
- ¼ cup freshly grated Asiago cheese for topping

Directions
step 1: In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
step 2: In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
step 3: In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
step 4: On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
step 5: Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
step 6: Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

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