Chicken and Spinach Ravioli
Ingredients
| 4 | eggs, beaten | |
| 3/4 cup | 180 ml | water |
| 3 3/4 cups | 900 ml | sifted all-purpose flour |
| 1 1/2 tsp | 7.5 ml | salt |
| 1/2 lb | 225 g | ground chicken |
| 3/4 cup | 180 ml | chopped fresh spinach |
| 2 tbsp | 30 ml | finely chopped onion |
| 3 tbsp | 45 ml | melted butter |
| 3 tbsp | 45 ml | freshly grated Asiago cheese |
| 1/4 tsp | 1.3 ml | salt |
| 1/4 tsp | 1.3 ml | garlic powder |
| 1/8 tsp | 0.6 ml | ground nutmeg |
| pinch | ground black pepper, to taste | |
| 1 jar (16 ounce) | marinara sauce | |
| 1/4 cup | 60 ml | freshly grated Asiago cheese, for topping |
Instructions
Original recipe yields 6 servings.
Step 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. Step 2: In a skillet over medium heat, cook the ground chicken until evenly brown; drain. Step 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. Step 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. Step 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. Step 6: Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.