Radishes are used to give this mayo-free potato salad a flavor that is both light and fresh. A vivid color is also added. I use a chive vinaigrette to make it.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 eggs, beaten
- ¾ cup water
- 3 ¾ cups sifted all-purpose flour
- 1 ½ teaspoons salt
- ½ pound ground chicken
- ¾ cup chopped fresh spinach
- 2 tablespoons finely chopped onion
- 3 tablespoons melted butter
- 3 tablespoons freshly grated Asiago cheese
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- 1 pinch ground black pepper to taste
- 1 (16 ounce) jar marinara sauce
- ¼ cup freshly grated Asiago cheese for topping
Instructions
- 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.
Nutrition Facts
| Calories | 621 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 1346 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Only reason I didn’t give it 5 stars is because alfredo sauce or other white sauce are way more suited for chicken and spinach than marinara sauce. I also added some coriander and parsley to the filling to really round it out and this taste is amazing. This is my first try at raviolis and I’d pay money for this at a restaurant. Great recipe, with modifications
The pasta needed less water or more flour – it was very sticky. My pastas wound up looking like mashed potatoes, but the taste was great! I added ricotta cheese to the filling and used Parmesan instead of Asiago.
Have it only 4stars because I didn’t make the dough I also used wonton wrappers. The filling was delicious. I poached my own chicken. I also cooked my onion and spinach and squeezed dry. It made 25 ravioli with only enough filling leftover for two wontons which I had ran out of. I measured one packed tablespoon for each ravioli so I thought the measurements worked really well for the pack of wontons. I also didn’t use the nutmeg it gives me heartburn?? . Going to try this again with homemade dough. I thought the wontons were too thin. But the filling is fantastic and I may use it for lasagna rolls as someone else suggested. Thanks for the recipe.
Review is on the filling only: As a couple other reviews mentioned, the filling is a bit dry so I’ll try it again by either adding some olive oil when cooking the chicken or mixing in a little ricotta.
It came out really well it just took way longer to make and finish then I expected
Great recipe. For the pasta I slowly added water until it looked right. This was my first time making pasta so I was guessing. Came out fabulously. I loved the filling and my entire family loved this. Served with an pesto Alfredo sauce. Amazing. And my whole family was very impressed. A lot of work but I made it a family project and we had a great time together making these.
very good! I might try a sauce that is a little less overpowering though, maybe a butter and sage sauce?. but a good recipe for pasta if you dont skimp on the kneading time and get pasta flour for the job.
I’m giving this 5 stars as we really loved it. I did make a couple changes like I did not use Asiago cheese but feta cheese and I used a red onion. I did this because I had a sauce in mind I was making that had Kalamata olives in it and I love those flavors altogether. I also did not use the pasta dough recipe as I have my own that always comes out fine. It was just enough filling for my dough and every bite was eaten. Delicious!
Wonderful flavors! It was a lot of work but memories have been made and this one is a keeper! I added some Italian seasoning to my dough and used fresh minced garlic. The results were fabulous!
I used 1 lb of turkey instead and liked the overall taste of this. Gives me an appreciation of ravioli. So much work!
Have made this twice now. The first time was my first experience making homemade pasta. I followed the recipe to a t and thought it turned out great the first time. Now after a few more batches of pasta under my belt, I thought I’d try it again. I made a few tweaks to the filling by adding some ricotta and a little extra cheese ( c’mon when has a little extra cheese ever hurt anyone). This time it turned out fantastic!!! Served it with a homemade cream sauce and it was great!! I will definitely be keeping this recipe close!!
I tried making this recipe, but the dough was a total disaster and I don’t have enough experience making dough to know how to fix it. The filling looks like it could be tasty though, and most other reviewers seem to think this recipe is good with some other kind of wrapper instead of what the recipe calls for. I may try this again someday with wonton wrappers or something.
My hubby loved this I made them into Tortilini’s.
Notes: do NOT layer the ravioli while making them and keep some space between individual ones; any part touching WILL stick together! The family loved these; my son thinks we should make them for everyone at Christmastime, too. Takes some time, but definitely worth the work!!! Had lots of fun making them. Thanks for the great, easy recipe.
i enjoyed the recipie alot although i did make a few changes. instead of asiago cheese i put 8oz of cream cheese. and someone had suggested to add mushrooms so instead od adding them. i used the fresh mushroom marinara sauce. tasted great
This recipe work great for me. The filling was delicious, the pasta firm, yet tender. Was a very easy recipe to follow. FYI:THIS IS A RECIPE FOR MATURE/ADULT PALATES. NOT FAST FOOD JUNKIES OR YOUNG CHILDREN.
I would add less water and add more flour, as the dough was difficult to work with and the raviolis came out looking lumpy and miss-shapen. To cut the dough, I would suggest using a pizza cutter and making the squares as even as possible. Overall, with the sauce, it tasted fairly good.
i have made this recipe twice now. its great. i dont use the filling recipe part just the dough. i tweaked it so i put all the flour and salt in and make a whole in the middle, add the eggs beat them in. Since it will be too dry add water, i normally use less. for filling i use ground beef with tomato sauce. i cook it until not pasty. it tastes great this way too.
I didn’t use the pasta dough recipe, i used my own. But the filling was extremely bland and i followed the instructions completely. Won’t be trying this again unfortunately.
This was delicious. I substituted mozzerella cheese for asiago because I didn’t have that on hand and they were fantastic. The best ravioli I have ever had.
Very tasty. I used wonton wrappers to cut down on time. Worked great!! I also used perdue already seasoned italian flavored chicken cuts. Easy to make and a nice change from the day to day. Soemthing special without all the hassle. Will make again.