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
- eggs: 4 piece (beaten)
- water: 0.75 cup
- ¾ cups sifted all-purpose flour: 3 piece
- ½ teaspoons salt: 1 piece
- ground chicken: 0.5 pound
- fresh spinach: 0.75 cup (chopped)
- onion: 2 Tbsp (finely chopped)
- butter: 3 Tbsp (melted)
- freshly grated Asiago cheese: 3 Tbsp
- salt: 0.25 tsp
- garlic powder: 0.25 tsp
- ground nutmeg: 0.125 tsp
- pinch ground black pepper: 1 piece (to taste)
- marinara sauce: 1 jar (16 ounce jar)
- freshly grated Asiago cheese: 0.25 cup (for topping)
Metric Conversion
Stages of cooking
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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.
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In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
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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.
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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.
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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.
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Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
