Best Turkey And Cranberry Ravioli Recipes

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TURKEY AND CRANBERRY RAVIOLI



Turkey and Cranberry Ravioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 17

1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
  • To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER



Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter image

Thin pieces of turkey breast are breaded and browned, then served over squash ravioli and topped with a rich sage-cranberry sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 30m

Yield 8

Number Of Ingredients 13

8 (4 ounce) portions boneless turkey breast
¼ cup extra-virgin olive oil
¼ cup all-purpose flour
2 eggs, beaten
2 cups Progresso® plain Panko crispy bread crumbs
8 tablespoons unsalted butter
1 (18 ounce) package frozen squash ravioli
¼ cup chopped fresh sage
1 ½ cups fresh cranberries
3 tablespoons dark molasses
¼ cup balsamic vinegar
1 cup Progresso® chicken broth or reduced-sodium chicken broth
Salt and pepper

Steps:

  • 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 1/4-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 saute 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 2-3 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 saute pan!
  • To make the sauce, add butter to saute 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 saute 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 12-15 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 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

Nutrition Facts : Calories 723.6 calories, Carbohydrate 69.1 g, Cholesterol 135.4 mg, Fat 34.1 g, Fiber 2.4 g, Protein 34.3 g, SaturatedFat 10.4 g, Sodium 1450.5 mg, Sugar 6.1 g

TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER



Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter image

Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

8 portions boneless turkey breast (4 oz each)
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
2 eggs, beaten
2 cups Progresso™ plain panko crispy bread crumbs
1 stick (8 tablespoons) unsalted butter
1 package (18 oz) frozen squash ravioli
1/4 cup finely chopped fresh sage or 2 teaspoons dried sage
1 1/2 cups fresh cranberries
3 tablespoons dark molasses
1/4 cup balsamic vinegar
1 cup Progresso™ chicken broth or reduced-sodium chicken broth (from 32-oz carton)
Salt and pepper

Steps:

  • 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 1/4-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 2-3 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 12-15 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 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 8 g, TransFat 0 g

TURKEY AND CRANBERRY RAVIOLI



Turkey and Cranberry Ravioli image

Just made this wonderful dish but used chicken. I saw it on everyday Italian on the food net work. Well It sounded so good I had to try it for myself. WOW, what a wonderful way to serve Turkey or Chicken for that matter.

Provided by Recipe Baroness

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 17

1/4 lb ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated romano cheese
1 tablespoon breadcrumbs
1 tablespoon chopped parsley
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
20 store-bought wonton wrappers
3 tablespoons butter
1 small onion, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
  • Place 10 won ton wrappers on a work surface.
  • Brush lightly with water using a pastry brush.
  • Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
  • Top with another won ton wrapper.
  • Push out any air bubbles and press the edges tightly to seal.
  • To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
  • Add the shallots and cook until tender, about 5 minutes.
  • Add the flour and stir until cooked, about 1 minute.
  • Slowly add the chicken broth, stirring quickly to avoid lumps.
  • Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
  • Meanwhile, bring a large pot of salted water to a boil over high heat.
  • Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
  • Drain the ravioli into the gravy and stir to coat.
  • Serve immediately in individual dishes, drizzled with the remaining gravy.

Nutrition Facts : Calories 708.2, Fat 35.9, SaturatedFat 19.3, Cholesterol 238.9, Sodium 1604.3, Carbohydrate 66.5, Fiber 2.8, Sugar 9, Protein 29

TURKEY AND CRANBERRY RAVIOLI



Turkey and Cranberry Ravioli image

Categories     Bread     Sauce     turkey     Thanksgiving     Cranberry     Pastry     Simmer     Boil

Yield 6 to 8 servings

Number Of Ingredients 20

Turkey Ravioli
1 pound ground turkey, preferably dark meat
1/2 cup whole-berry cranberry sauce
1/2 cup freshly grated Romano cheese
1/4 cup bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 eggs
1 teaspoon salt
1 teaspoon freshly ground black pepper
80 small square wonton wrappers
Gravy
3/4 cup (1 1/2 sticks) unsalted butter
4 shallots, chopped
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Romano cheese, plus more for serving
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • To make the ravioli, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, eggs, salt, and pepper in a medium bowl. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top each with another wonton wrapper. Push out any air bubbles, then press the edges tightly to seal. Repeat with the remaining filling and wrappers, forming 10 ravioli at a time.
  • To make the gravy, heat the butter in a medium, heavy skillet over medium heat. Add the shallots and cook until tender, about 4 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps, and simmer for 3 minutes, stirring often. Stir in the cream, cheese, parsley, salt, and pepper.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the filling is cooked, about 3 minutes, stirring occasionally. Use a skimmer to remove half the ravioli and transfer them to individual plates or a serving platter. Drizzle them with some of the gravy to keep them from sticking together. Drain the remaining ravioli and drizzle with the remaining gravy. Sprinkle with cheese and serve immediately.

TURKEY AND CRANBERRY RAVIOLI FOR TWO



TURKEY AND CRANBERRY RAVIOLI FOR TWO image

Categories     turkey     Thanksgiving     Quick & Easy     Dinner

Yield 2 people

Number Of Ingredients 19

Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER



Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter image

Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.

Provided by @MakeItYours

Number Of Ingredients 13

8 portions boneless turkey breast (4 oz each)
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
2 eggs, beaten
2 cups Progresso® plain panko crispy bread crumbs
1 stick (8 tablespoons) unsalted butter
1 package (18 oz) frozen squash ravioli
1/4 cup finely chopped fresh sage or 2 teaspoons dried sage
1 1/2 cups fresh cranberries
3 tablespoons dark molasses
1/4 cup balsamic vinegar
1 cup Progresso® chicken broth or reduced-sodium chicken broth (from 32-oz carton)
Salt and pepper

Steps:

  • 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 1/4-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 2-3 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 12-15 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 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

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