Chicken and Spinach Ravioli

Submitted by  Jc Banks

"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."

Ingredients  

    *   4 eggs, beaten
    * 3/4 cup water
    * 3 3/4 cups sifted all-purpose flour
    * 1 1/2 teaspoons salt
    * 
    * 1/2 pound ground chicken
    * 3/4 cup chopped fresh spinach
    * 2 tablespoons finely chopped onion
    * 3 tablespoons melted butter
    * 3 tablespoons freshly grated Asiago cheese
    * 1/4 teaspoon salt
    * 1/4 teaspoon garlic powder
    * 1/8 teaspoon ground nutmeg
    * 1 pinch ground black pepper to taste
    * 1 (16 ounce) jar marinara sauce
    * 1/4 cup freshly grated Asiago cheese for topping

Directions

1.   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.
   2. In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
   3. 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.
   4. 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.
   5. 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.
   6. Place the marinara sauce in a saucepan, and cook until heated through.
Serve ravioli topped with marinara sauce and remaining Asiago cheese.