Chicken and Spinach Ravioli

Name: Chicken and Spinach Ravioli
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3.75 cups All-Purpose Flour; 3 tbsp Asiago Cheese; 1 dash Black Pepper; 3 tbsp Butter; 0.75 cup Chopped Spinach; 2 tbsp Diced Onion; 4 whole Eggs; 0.25 tsp Garlic Powder; 0.5 lb Ground Chicken; 0.13 tsp Ground Nutmeg; 16 oz Marinara Sauce; 1.5 tsp Salt; 0.75 cup Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Sodium Halal 🕌Comfort-Food

Chicken and Spinach Ravioli pairs tender homemade pasta pillows with a savory filling of ground chicken, fresh spinach, and a hint of nutmeg. Finished with warm marinara and a shower of Asiago, it balances rich, cheesy notes with herbaceous freshness. Ideal for a cozy weekend dinner or a special family meal.

Prep1 hr
Cook30 mins
Serves6
DifficultyMedium

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

Divide the dough into 2 portions. Cover and refrigerate for 20 minutes.
3

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

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

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

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