Chicken and Spinach Ravioli

Chicken and Spinach Ravioli

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"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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Ingredients

2 h servings 621 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 102.4g
  • 33%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1346 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

45
  1. 58 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 b...

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 b...

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 ...

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 fre...

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 g...

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 potato...

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.

Excellent recipe, even better when you add some fresh mushroom pieces

My husband liked this. The filling was great. However, I would look elsewhere for the pasta dough. It was too difficult to work with.