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Chicken and Spinach Ravioli

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Ingredients

Adjust Servings:
3/4 cup water
4 eggs--beaten
3 3/4 cup all-purpose flour
16 ounce marinara sauce (1 jar)
1/2 lb ground chicken
1/4 cup grated Asiago cheese (for topping)
Filling :
3/4 cup chopped spinach
1/4 tsp salt
2 tbsp chopped onion
3 tbsp Melted butter
3 tbsp grated Asiago cheese
1/4 tsp garlic powder
1/8 tsp ground nutmeg
Black pepper to taste

Nutritional information

621
Calories
19.7 g
Protein
148 mg
Cholesterol
15.3 g
Fat

Chicken and Spinach Ravioli

Features:
  • Non Veg
Cuisine:
  • 1 hr 30 mins
  • Serves 6
  • Medium

Ingredients

  • Filling :

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Chicken and spinach ravioli is the perfect combination of health and taste! This wonderful Italian meal is like a delicacy and requires a light hand to be perfectly made.

With just two main ingredients, you can make this recipe whenever the mood strikes. Trust us when we say this, once you get the hang of how to prepare these perfect little squares, you might start craving them at every dinner. Make sure you have plenty of grated cheese for topping because this finishing touch is what really brings out the ravioli’s taste.

Health Facts

Two ingredients in this recipe that offer the most health benefits are spinach and Asiago cheese. Spinach contains minerals such as potassium, manganese, iron, calcium, zinc and magnesium. These minerals improve eyesight, treat macular degeneration, strengthen muscles, boost metabolism, maintain blood pressure, reduce inflammation and protect skin.

As for Asiago cheese, it is made from cow’s milk. While all types of cheese, in large quantity are harmful for health but using Asiago cheese in a small amount, mostly as garnishing is great for bones and teeth.

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How to Make Chicken and Spinach Ravioli

  • Mix 2 cups flour, water, eggs and salt in a bowl. Gradually add the remaining flour and keep mixing, until a smooth dough forms. Divide the dough in two parts, cover both and set them in the refrigerator for 20 minutes.
  • Cook the chicken in a skillet with a drop of oil until the strips turn brown.
  • Add chicken, onion and spinach in a food processor.
  • Transfer the chunky paste in a bowl and add three tablespoon Asiago cheese, butter, garlic powder, salt, pepper and nutmeg to it.
  • Sprinkle flour on a plain surface and roll out the dough until it is 1/8 inch thick. Cut as many finger sized squares you can and set them on a plate.
  • Place one tablespoon of the spinach and chicken filling in the middle of the square and then top it with the other square.
  • Now, seal the edges using a fork and make sure there are no gaps for air.
  • In a large pot, add water and salt, and allow it to boil.
  • Add the ravioli into the pot and let it cook for 8 minutes.
  • Take out the ravioli and dunk them once in cold water.
  • Pour marinara sauce in a pan and allow it to simmer
  • Place the ravioli on a serving plate, pour the marinara sauce around it and on top, and garnish with Asiago cheese Enjoy!

Trivia

  • The word “ravioli” was mentioned for the first time in Francesco di Marco Datini’s personal letters, in the 14th He was a merchant in Prato.
  • Ravioli is a traditional Italian cuisine and is either served in pasta sauce or a broth.
  • While there are many types of ravioli filling, an idiosyncrasy is to use leftover meat.
  • Many countries have different versions of ravioli such as Manti for Turkey, Jiaozi (also known as Wontons) in China, Gujiya in India, Kreplach in Jewish cuisine and Shishbarak in Middle Eastern cuisine.

The first ever recipe of ravioli dates back to the mid 14th century and can be found in the manuscript of Libro per Cuoco.

Paulo Ricci

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