61 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 5

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • In a skillet over medium heat, cook the ground chicken until evenly brown; drain.

  • 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.

  • 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.

  • 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.

  • Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

Nutrition Facts

621 calories; 15.3 g total fat; 148 mg cholesterol; 1346 mg sodium. 102.4 g carbohydrates; 19.7 g protein; Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/29/2005
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. Read More
(62)

Most helpful critical review

Rating: 1 stars
12/02/2006
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. Read More
(46)
61 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 5
Rating: 3 stars
12/28/2008
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... Read More
(128)
Rating: 4 stars
01/22/2006
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. Read More
(63)
Rating: 5 stars
03/29/2005
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. Read More
(62)
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Rating: 1 stars
12/02/2006
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. Read More
(46)
Rating: 5 stars
03/22/2004
Excellent recipe...tastes great! Read More
(43)
Rating: 5 stars
01/15/2007
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! Read More
(41)
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Rating: 4 stars
04/23/2008
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. Read More
(38)
Rating: 5 stars
11/18/2005
Excellent recipe even better when you add some fresh mushroom pieces Read More
(37)
Rating: 3 stars
12/07/2007
My husband liked this. The filling was great. However I would look elsewhere for the pasta dough. It was too difficult to work with. Read More
(36)