• Heat the butter and olive oil in a medium skillet over medium heat until the butter is melted and the oil is shimmering. Saute the onions for about 3 minutes until translucent. Stir in the garlic for about 30 seconds or until you can smell it.
  1 Tablespoon olive oil, 1 Tablespoons unsalted butter, ½ cup white onion, 2 cloves garlic
• Pour in the wine and simmer cooking the alcohol off for about 2 minutes. The onion will have absorbed the wine as well.
  ½ cup white wine
• Stir in the ground chicken, breaking it up as it cooks, until cooked through, about 8 minutes.
  ½ lb ground chicken thighs
• Add the chicken to a food processor fitted with a steel blade. Pulse the chicken until finely ground.
• Add the spinach, Parmesan, both salts, the rosemary and the lemon juice. Pulse the processor and run until the spinach is chopped and the chicken comes together.
  1 cup fresh baby spinach leaves, ½ cup Parmesan cheese , ½ teaspoon garlic salt, ½ teaspoon kosher salt, ½ teaspoon dried rosemary, 1 teaspoon lemon juice
• Remove the chicken from the processor to a bowl and gently fold in the egg whites until mixed in.
  3 egg whites

Fill ravioli

• Roll out homemade ravioli dough to setting #5 on a pasta machine or until you can see your whole hand through the dough when holding the dough up to a window.
• Space 2 teaspoons of filling down one side of a long ravioli pasta sheet, about 1" of space between each ravioli. Use a small brush or your fingertips to paint the outline of a square around the filling to help seal the ravioli.
• Fold the sheet over lengthwise covering the filling. Use a pastry cutter to cut between each ravioli. Remove each ravioli to a parchment or plastic lined baking sheet sprinkled with a little flour.

Cook the ravioli

• Bring a pot of water (about 5 qts) to boil. Add about a handful of kosher salt to the boiling water. Gently add the ravioli to the water and cook for 3 - 3 ½ minutes. Remove with a strainer to heated bowls or plates and cover with your favorite cream sauce or pesto. I also love this light tomato sauce with chicken ravioli.

  Sprinkle with parmesan cheese to serve.