Spinach Ravioli With Chicken And Cheese Filling Recipes

Steps:

• 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.
• 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.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
• Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
• The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Steps:

• For the dough:.
• Cook as directed on package, or until leaves are soft.
• Drain well and remove all extra water.
• Add drained spinach, eggs, oil, and salt into a blender.
• Mix milk powder with water and add to blender.
• Cover and blend on medium speed until smooth.
• Measure flour into a large bowl.
• Add spinach mixture and mix well by hand.
• Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
• Gather dough into a ball.
• Knead on floured surface until smooth and elastic, about five minutes.
• Let rest 10 minutes.
• For filling:.
• Scramble fry the chicken with the spices until chicken is white.
• Remove from heat and add cheese.
• Add egg and mix well.
• To assemble ravioli.
• Divide dough in half and roll out dough 1/4 inch thick.
• Using a round cookie cutter (or drinking glass) cut dough into circles.
• Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Repeat for each ravioli.
• When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling)
• Stir to separate them and to prevent them from sticking to the bottom of the pot.
• Drain and rinse well.
• Serve with your favourite pasta sauce.