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 caloriescarbohydrate: 102.4 gcholesterol: 147.8 mgfat: 15.3 gfiber: 7.4 gprotein: 19.7 gsaturatedFat: 6.8 gservingSize: -sodium: 1345.8 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Spinach Ravioli
Directions
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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.
In a skillet over medium heat, cook the ground chicken until evenly brown, drain.
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.
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.
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.
Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.