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Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter

 
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Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter recipe

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

30

min

 

Ingredients

2 pounds turkey breast fillets
8 portions
*
¼ cup olive oil, extra-virgin
¼ cup all-purpose flour
2 large eggs
beaten
2 cups bread crumbs
panko
8 tablespoons butter, unsalted
18 ounces ravioli
squash frozen
*
¼ cup sage
fresh chopped or 2 teaspoons dried
*
1 ½ cups cranberries
fresh
3 tablespoons molasses
¼ cup balsamic vinegar
1 cup chicken broth
or reduced-sodium chicken broth
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Bring 4 quarts lightly salted water to a boil in a large pot

Between two sheets of plastic wrap, pound turkey breast pieces to an even ¼ inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you

Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2 to 3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan

To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12 to 15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey

Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange ¼ of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 34755% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 265mg 11%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 5%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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