Ravioli with chicken and spinach

Name: Ravioli with chicken and spinach
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 200 g durum wheat flour; 200 g semolina flour; 15 g extra virgin olive oil; 2 g paprika; 2 pcs egg yolks; 240 g chicken thigh fillet; 2 g ground black pepper; 10 g salt; 50 g spinach; 2 pcs egg whites; 70 g onion; 20 ml olive oil; 100 g fresh tomatoes; 300 g canned tomatoes in juice; 30 g butter; 80 g parmesan cheese; to taste basil microgreens

Ravioli with chicken and spinach, served with tomato sauce and parmesan.

Total: 50 min
Servings: 2
Difficulty: Hard

Open in lopu

Nutrition

per serving

kcal: 788
Protein: 38 g
Fat: 33 g
Carbs: 85 g

Ingredients

for 2 servings

durum wheat flour200 g
semolina flour200 g
extra virgin olive oil15 g
paprika2 g
egg yolks2 pcs
chicken thigh fillet240 g
ground black pepper2 g
salt10 g
spinach50 g
egg whites2 pcs
onion70 g
olive oil20 ml
fresh tomatoes100 g
canned tomatoes in juice300 g
butter30 g
parmesan cheese80 g
basil microgreensto taste

Method

6 steps

Mix the durum wheat flour and semolina flour. Add the extra virgin olive oil, paprika, egg yolks, and water as needed to knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
For the filling, mince the chicken thigh fillet. Add the egg whites, paprika, salt, and black pepper. Finely chop the onion and sauté in olive oil until golden. Add the sautéed onion and finely chopped spinach to the filling, mix well.
Roll out the dough thinly. Place the filling on one sheet of dough, cover with the second sheet, and form the ravioli.
For the sauce, sauté the chopped fresh tomatoes in butter. Add the blended canned tomatoes in juice and spices. Bring to a boil.
Boil the ravioli in salted water until done. Transfer the cooked ravioli into the sauce.
Serve the ravioli sprinkled with grated parmesan cheese and basil microgreens.