Chicken and Spinach Ravioli

Recipe View In a large mixing bowl, whisk together the eggs, water, 2 cups of flour, and 1.5 teaspoons of salt until just combined. Gradually add the remaining flour, mixing until a smooth, slightly firm dough forms. (Approximately 5 minutes)

Recipe View Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes to allow the gluten to relax. (20 minutes)

Recipe View While the dough chills, cook the ground chicken in a skillet over medium heat until browned and cooked through. Drain off any excess fat. (Approximately 8-10 minutes)

Recipe View In a food processor, combine the cooked chicken, spinach, and onion. Pulse until finely chopped. Transfer the mixture to a bowl and stir in the melted butter, 3 tablespoons of Asiago cheese, 0.25 teaspoon of salt, garlic powder, nutmeg, and black pepper to taste. Mix well. (Approximately 5 minutes)

Recipe View Lightly flour a clean work surface. Roll out one portion of the dough to approximately 1/8 inch thickness. Use a sharp knife or pastry cutter to cut the dough into 2-inch squares. Repeat with the remaining dough. (Approximately 15 minutes)

Recipe View Place about 1 teaspoon of the chicken and spinach mixture in the center of half of the dough squares. Lightly moisten the edges of the filled squares with water. Top with the remaining dough squares, pressing firmly around the filling to seal and remove any air pockets. Use a fork to crimp the edges for a decorative seal. (Approximately 20 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Gently add the ravioli in small batches to avoid overcrowding. Cook for about 3-4 minutes, or until the ravioli float to the surface and are al dente. (Approximately 15 minutes)

Recipe View Carefully remove the cooked ravioli with a slotted spoon and drain well. Rinse lightly under cold water to stop the cooking process. (Approximately 2 minutes)

Recipe View In a saucepan, heat the marinara sauce over medium-low heat until warmed through. (Approximately 5 minutes)

Recipe View Serve the ravioli immediately, topped with the warm marinara sauce and a generous sprinkle of freshly grated Asiago cheese. Garnish with fresh basil leaves, if desired.