Chicken and Spinach Ravioli recipe

6 servings

4 eggs, beaten

3/4 cup water

3 3/4 cups sifted all-purpose flour

1 1/2 teaspoons salt

1/2 pound ground chicken

3/4 cup chopped fresh spinach

2 tablespoons finely chopped onion

3 tablespoons melted butter

3 tablespoons freshly grated Asiago cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground nutmeg

1 pinch ground black pepper to taste

1 (16 ounce) jar marinara sauce

1/4 cup freshly grated Asiago cheese for topping

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.