European Recipe ♯ Chicken and Spinach Ravioli

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
• ¾ cup water
• 3 ¾ cups sifted all-purpose flour
• 1 ½ teaspoons salt
• ½ pound ground chicken
• ¾ cup chopped fresh spinach
• 2 tablespoons finely chopped onion
• 3 tablespoons melted butter
• 3 tablespoons freshly grated Asiago cheese
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ⅓ teaspoon ground nutmeg
• 1 pinch ground black pepper to taste
• 1 (16 ounce) jar marinara sauce
• ¼ cup freshly grated Asiago cheese for topping

Cooking 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.

Nutrition Facts

• calories621.3
• carbohydrateContent102.4 g
• cholesterolContent147.8 mg
• fatContent15.3 g
• fiberContent7.4 g
• proteinContent19.7 g
• saturatedFatContent6.8 g
• sodiumContent1345.8 mg
• sugarContent16.7 g