Ingredients Jump to Instructions ↓

  1. 4 eggs, beaten

  2. 3/4 cup water

  3. 3 3/4 cups sifted all-purpose flour

  4. 1 1/2 teaspoons salt

  5. 1/2 pound ground chicken

  6. 3/4 cup chopped fresh spinach

  7. 2 tablespoons finely chopped onion

  8. 3 tablespoons melted butter

  9. 3 tablespoons freshly grated Asiago cheese

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon garlic powder

  12. 1/8 teaspoon ground nutmeg

  13. 1 pinch ground black pepper to taste

  14. 1 (16 ounce) jar marinara sauce

  15. 1/4 cup freshly grated Asiago cheese for topping

Instructions Jump to Ingredients ↑

  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. 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.


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