Chicken And Spinach Paleo Ravioli Recipe 47

RAVIOLI WITH CHICKEN AND SPINACH

Steps:

• Chop Shallot and Garlic.Rinse Spinach. Slice mushrooms
• Bring water to boil and add a couple Tablespoons of Salt
• Just before the water starts to boil. Sauté the Shallot and Garlic with 1/2 teaspoon sea salt in 1 Tablespoon Olive Oil
• Place Ravioli in boiling water and cook according to package. Minus one minute. So if the package says to cook for 5 minutes only cook for 4 minutes. The additional minute will be cooked with the Shallot and Garlic.
• Add the Mushrooms and Chicken with the Shallot and Garlic
• Sauté for 3 or 4 minutes until they cooked to your desired firmness If you want some spice add the Crushed Red Pepper. If you don't want it spicy skip this step. Cook for 1 minute
• Add the cooked Ravioli.
• Add 1 1/2 cup of the water from the Ravioli. Toss Gently with the mushrooms
• Cook gently stirring for one to two Minutes and add 1 ounce of the cheese to the mixture. This will thicken and make a great sauce.
• Add spinach and stir in gently into the Ravioli/mushroom mixture.
• Add some black pepper and salt to taste
• Enjoy!!!!

CHICKEN AND SPINACH PALEO RAVIOLI RECIPE - (4.7/5)

Steps:

• Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above. Secure with a toothpick. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. Top with Caulif-redo or sauce of your choice.

CHICKEN AND SPINACH RAVIOLI

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.