Ingredients

• 4 eggs , beaten
• 0.75 cups water
• 3.75 cups sifted all-purpose flour
• 1.5 teaspoons salt
• 0.5 pounds ground chicken
• 0.75 cups chopped fresh spinach
• 2 tablespoons finely chopped onion
• 3 tablespoons melted butter
• 3 tablespoons freshly grated Asiago cheese
• 0.25 teaspoons salt
• 0.25 teaspoons garlic powder
• 0.13 teaspoons ground nutmeg
• 1 pinch ground black pepper to taste
• 1 , 16 ounce
• 0.25 cups freshly grated Asiago cheese for topping

Instructions

1. 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.
2. 2 In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

Nutrition per serving