Chicken and Spinach Ravioli

Name: Chicken and Spinach Ravioli
Total time: 120
Yield: 6
Ingredients: 4 eggs, beaten; 0.75 cup water; 3.75 cups sifted all-purpose flour; 1.5 teaspoons salt; 0.5 pound ground chicken; 0.75 cup chopped fresh spinach; 2 tablespoons finely chopped onion; 3 tablespoons melted butter; 3 tablespoons freshly grated Asiago cheese; 0.25 teaspoon salt; 0.25 teaspoon garlic powder; 0.125 teaspoon ground nutmeg; 1 pinch ground black pepper to taste; 1 (16 ounce) jar marinara sauce; 0.25 cup freshly grated Asiago cheese for topping

Recipe by JCBanks from allrecipes.com

2 Hr.

Ingredients

6 servings

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4 eggs, beaten
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0.75 cup water
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3.75 cups sifted all-purpose flour
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1.5 teaspoons salt
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0.5 pound ground chicken
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0.75 cup chopped fresh spinach
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2 tablespoons finely chopped onion
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3 tablespoons melted butter

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3 tablespoons freshly grated Asiago cheese
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0.25 teaspoon salt
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0.25 teaspoon garlic powder
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0.125 teaspoon ground nutmeg
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1 pinch ground black pepper to taste
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1 (16 ounce) jar marinara sauce
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0.25 cup freshly grated Asiago cheese for topping

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.