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
Prep Time
30 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
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.
