Chicken and Spinach Ravioli
3 3/4 cup
marinara sauce (1 jar)
grated Asiago cheese (for topping)
grated Asiago cheese
Black pepper to taste
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!
- 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.