Recipe by JCBanks
"A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli."
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3 3/4 cups
sifted all-purpose flour
1 1/2 teaspoons
chopped fresh spinach
finely chopped onion
freshly grated Asiago cheese
ground black pepper to taste
1 (16 ounce) jar
freshly grated Asiago cheese for topping
This recipe was great. But I used store bought wonton wrappers instead of making my own dough from scratch. It went a lot quicker and the results were great. Everyone loved the dish. I will definitely make this again.
I think the problem that people are having is that this recipe is listing WAY TOO much water for the amount of flour and eggs used. This really only needs like 2 tablespoons of water. I have been making pasta for a while now with my kitchenaid and the basic recipe I use is 4 large eggs, 4 cups flour, 2 tbls water, 1 tsp salt... try that. The dough will be pretty stiff and if you arent using a pasta roller you may need to soften if up just a tad but much easier to add a tsp of water at a time to get the right consistency than cups of flour...
My first attempt at ravioli! The recipe was easy to follow and quite delicious... the filling had a wonderful flavor. I made a simple tomato sauce for these, and the combined dish had a very fresh taste. It was well-received.
The chicken and spinach mixture smells terrible. After mixing it up with the spices and cooking it I thought it might be edible. When I served it my 3 year old daughter said 'I don't like that green stuff' but my wife sealed the deal when she said she was trying to be nice and congratulated me for the effort as she proceeded to empty 2 or 3 ravioli of their contents.
I ate some of the shells. Then I left the table, repulsed by the smell of the filling sitting on my plate. I am in the other room writing this review and trying not to think about it so I don't have to make a trip to the bathroom to throw up.
If you use the shell recipe, you'd have to be made out of teflon to make it work. Try multiplying the flour by 150% and then you might have a fighting chance at creating the raviolis, much less removing them from whatever surface they are placed on to put into the boiling water.
Excellent recipe...tastes great!
My husband and I loved these! Very similar to what my grandmother makes. One small change I've added from grandma's recipe- instead of 3/4 cup water for the dough, I used 3/4 cup mashed potatoes. So good!
My first time at making homemade Ravioli! It was fun - do make sure to roll out the dough VERY THIN. I probably won't process the filling as much as I did, I'd like it chucky.
My husband liked this. The filling was great. However, I would look elsewhere for the pasta dough. It was too difficult to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Spinach Ravioli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 621
** Calories from Fat: 138
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