Chef Boyardee Chicken Ravioli Recipe

The chicken and spinach ravioli is a delicious and wonderful Italian recipe. It has a unique taste of Asiago cheese that feels amazing. Make sure that you have added plenty of cheese on the top. With this recipe, you can make chicken ravioli on your own in your kitchen.

Ingredients

  • 3 ¾ cups sifted all-purpose flour
  • 4 eggs, beaten
  • ¾ cup water
  • 1 ½ teaspoons salt
  • ½ pound ground chicken
  • ¾ cup chopped fresh spinach
  • 2 tbsp finely chopped onion
  • 3 tbsp melted butter
  • 3 tbsp freshly grated Asiago cheese
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground nutmeg
  • 1 pinch ground black pepper to taste
  • 1 (16 ounce) jar marinara sauce
  • ¼ cup grated Asiago cheese for topping

How to make chicken ravioli

Mix eggs, 2 cups flour, salt, and water together in a bowl. Gradually add remaining flour and mix until smooth. Divide the dough into two parts and cover. Keep the dough in the refrigerator for 30 minutes.

Cook the ground chicken with 1 tbsp of oil in a skillet over medium heat until brown. Drain and let it cool.

Add chicken, onion, and spinach to a food processor and mix. Transfer this mixture to a bowl; add 3 tablespoons of Asiago cheese, butter, nutmeg, garlic powder, salt, and pepper. Mix to combine well.

Roll out the each part of the dough to 1/8 inch thickness. Cut it into 2 inch squares. Place chicken mixture (about 1 teaspoon) in the center and top with another square. Seal the edges with the help of a fork to make ravioli.

In a large and deep pot, boil salted water and cook ravioli for 8 to 10 minutes. Drain and rinse under cold water. Transfer to the serving plate.

Heat marinara sauce in a saucepan. Pour over the ravioli and top with grated Asiago cheese. Serve immediately and enjoy!

Chef Boyardee Chicken Ravioli Recipe
Print Recipe

Chef Boyardee Chicken Ravioli Recipe

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Servings: 6 people
Author: Rehan

Ingredients

  • 3 ¾ cups sifted all-purpose flour
  • 4 eggs, beaten
  • ¾ cup water
  • 1 ½ teaspoons salt
  • ½ pound ground chicken
  • ¾ cup chopped fresh spinach
  • 2 tbsp finely chopped onion
  • 3 tbsp melted butter
  • 3 tbsp freshly grated Asiago cheese
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground nutmeg
  • 1 pinch ground black pepper to taste
  • 1 (16 ounce) jar marinara sauce
  • ¼ cup grated Asiago cheese for topping

Instructions

  • Mix eggs, 2 cups flour, salt, and water together in a bowl. Gradually add remaining flour and mix until smooth. Divide the dough into two parts and cover. Keep the dough in the refrigerator for 30 minutes.
  • Cook the ground chicken with 1 tbsp of oil in a skillet over medium heat until brown. Drain and let it cool.
  • Add chicken, onion, and spinach to a food processor and mix.Transfer this mixture to a bowl; add 3 tablespoons of Asiago cheese, butter,nutmeg, garlic powder, salt, and pepper. Mix to combine well.
  • Roll out the each part of the dough to 1/8 inch thickness. Cut it into 2 inch squares. Place chicken mixture (about 1 teaspoon) in the centerand top with another square. Seal the edges with the help of a fork to make ravioli.
  • In a large and deep pot, boil salted water and cook ravioli for 8 to 10 minutes. Drain and rinse under cold water. Transfer to the serving plate.
  • Heat marinara sauce in a saucepan. Pour over the ravioli and top with grated Asiago cheese. Serve immediately and enjoy!

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