TURKEY AND CRANBERRY RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 17
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
I got this recipe from my mom's old cookbook that she has been cutting and pasting recipes in for years. Have no idea where most of them came from but most are pretty old recipes. Some have names, some have companies, some (like this one) is your guess too! I have yet to make this one. This recipe is a toned down version from some that I have seen in that it isn't spiced or real seasoned up. I believe that you can add more seasoning to it for taste. Cooking time is not exact because it will depend on the thickness of the turkey slices.
Provided by KGCOOK
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet over medium high heat.
- Pound turkey to 1/4 inch thickness.
- In a shallow bowl, flour, salt,and pepper.
- In another bowl beat egg and water.
- On a plate, combine bread crumbs with Parmesan cheese.
- Dredge turkey in flour.
- Dip in egg.
- Then coat with bread crumbs.
- Fry turkey slices in butter until done and golden brown, about 7 minutes (depending on thickness).
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
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
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
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