Chicken and Spinach Ravioli

1. 1

   In a bowl, combine the eggs, water, 2 cups flour, and salt. Gradually stir in the remaining flour until the mixture is smooth.

2. 2

   Divide the dough into 2 portions. Cover and refrigerate for 20 minutes.

3. 3

   In a skillet over medium heat, cook the ground chicken until evenly browned; drain.

4. 4

   In a food processor, combine the chicken, spinach, and onion. Transfer the mixture to a bowl and stir in the butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.

5. 5

   On a lightly floured surface, roll each portion of dough to a 1/8 inch thickness. Cut into 2 inch squares.

6. 6

   Place about 1 teaspoon of the chicken mixture in the center of half of the squares, then top with the remaining squares. Seal the edges with a moistened fork to form the ravioli.

7. 7

   Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until slightly firm. Drain and rinse under cold water.

8. 8

   Place the marinara sauce in a saucepan and heat until warmed through. Serve the ravioli topped with marinara sauce and the remaining Asiago cheese.

• Calories 502.74 kcal High
• Protein 21.65 g Good Source
• Carbs 71.29 g Moderate
• Total Fat 12.72 g Moderate
• Saturated Fat 5.46 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 164.97 mg High
• Sodium 449.24 mg Moderate
• Fiber 4.32 g Moderate
• Sugar 5.05 g Moderate
• Added Sugar 1.25 g Low Source
• Calcium 62.28 mg Low Source
• Iron 5.87 mg Good Source
• Potassium 325.8 mg Low Source
• Vitamin A 64.87 mcg_rae Low Source
• Vitamin C 1.2 mg Low Source
• Vitamin D 2.01 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅