Chicken and Spinach Ravioli recipe

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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

Nutrition Info

621.3 calories
carbohydrate: 102.4 g
cholesterol: 147.8 mg
fat: 15.3 g
fiber: 7.4 g
protein: 19.7 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1345.8 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. In a skillet over medium heat, cook the ground chicken until evenly brown, drain.

  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.

  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.

  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.

  6. Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

Recipe Yield

6 servings

Recipe Note

A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.

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