Chicken and Spinach Ravioli |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
4 eggs, beaten |
3/4 cup water |
3 3/4 cups sifted all-purpose flour |
1 1/2 teaspoons salt |
1/2 pound ground chicken |
3/4 cup chopped fresh spinach |
2 tablespoons finely chopped onion |
3 tablespoons melted butter |
3 tablespoons freshly grated asiago cheese |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon ground nutmeg |
1 pinch ground black pepper to taste |
1 (16 ounce) jar marinara sauce |
1/4 cup freshly grated asiago cheese for topping |
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.
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