Chicken and Spinach Stuffed Ravioli

In a large bowl, combine the eggs, water, 2 cups of flour, and salt. Gradually add the remaining flour until the dough becomes smooth. Divide the dough into two portions, cover, and refrigerate for 20 minutes.

In a skillet over medium heat, cook the ground chicken until it is evenly browned, then drain off any excess fat.

In a food processor, combine the chicken, spinach, and onion. Transfer the mixture to a bowl and stir in butter, 3 tablespoons of Asiago cheese, salt, garlic powder, nutmeg, and pepper.

On a lightly floured surface, roll out the dough to a thickness of 1/8 inch. Cut the dough into 2-inch squares. Place about 1 teaspoon of the chicken mixture in the center of half the squares, then top with the remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.

Bring a large pot of salted water to a boil, then cook the ravioli in small batches for about 8 minutes or until they are al dente. Drain and rinse the ravioli under cold water.

Heat the marinara sauce in a saucepan until it is warmed through. Serve the ravioli topped with the marinara sauce and a sprinkle of the remaining Asiago cheese.