Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Chicken and Spinach Ravioli

4

120 min

Chicken and Spinach Ravioli

Chicken and Spinach Ravioli Photo 1

Time

120 min

Serving

6 persons

Calories

621

Rating

4.00★ (64)

Cuisine

Italian
Author: Victoria Buriak
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

Chicken and Spinach Ravioli Photo 21
Chicken and Spinach Ravioli Photo 32
Chicken and Spinach Ravioli Photo 43
Chicken and Spinach Ravioli Photo 54
Chicken and Spinach Ravioli Photo 65
Chicken and Spinach Ravioli Photo 76
  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.
    Chicken and Spinach Ravioli Photo 2
  2. In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
    Chicken and Spinach Ravioli Photo 3
  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.
    Chicken and Spinach Ravioli Photo 4
  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.
    Chicken and Spinach Ravioli Photo 5
  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.
    Chicken and Spinach Ravioli Photo 6
  6. Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
    Chicken and Spinach Ravioli Photo 7

How did you like this article?

You may also like