Chicken and Spinach Ravioli Best Family Recipes
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|Chicken and Spinach Ravioli|
"A delicious combination of bird and spinach make a superb Italian meal. Make certain to have lots of freshly grated Asiago cheese to pinnacle these ravioli."
- four eggs, beaten
- three/4 cup water
- 3 3/4 cups sifted all-cause flour
- 1 half of teaspoons salt
- half of pound ground chook
- three/four cup chopped clean spinach
- 2 tablespoons finely chopped onion
- 3 tablespoons melted butter
- 3 tablespoons freshly grated Asiago cheese
- 1/four teaspoon salt
- 1/4 teaspoon garlic powder
- 1/eight teaspoon floor nutmeg
- 1 pinch ground black pepper to flavor
- 1 (16 ounce) jar marinara sauce
- 1/four cup freshly grated Asiago cheese for topping
|Prep : 1H||Cook : 6M||Ready in : 2H|
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually blend inside the ultimate flour till easy. Divide dough into 2 parts. Cover, and set aside in the fridge 20 minutes.
- In a skillet over medium warmth, cook the ground bird till evenly brown; drain.
- In a food processor, blend the bird, 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 every part of the dough to one/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture within the center of 1/2 the squares, and top with final squares. Seal the edges of the squares with a moistened fork to shape the ravioli.
- Bring a huge pot of lightly salted water to a boil, and cook dinner the ravioli in small batches for about 8 minutes, or till al dente. Drain, and rinse under bloodless water.
- Place the marinara sauce in a saucepan, and prepare dinner until heated thru. Serve ravioli topped with marinara sauce and closing Asiago cheese.
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