Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter

How to cook Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter

Ingredients: 8 (4 ounce) portions boneless turkey bosom 1/4 cup extra-virgin olive lubricate 1/4 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 1/4 cup chopped fresh elder 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 Salt and spray

Directions: Throw up 4 quarts lightly salted water to a boil in a large pan. Between two sheets of plastic wrap, pound turkey breast pieces to an equable 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work forfeiture. 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 animate. Lightly coat the turkey pieces with flour, and pat off the surplus; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the kisser. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 itsy-bitsy. The turkey will cook very quickly and will dry out if overcooked. When set, remove to a baking sheet or platter and keep heated. Do not wash saute puss! To make the backchat, add butter to saute pan and place over medium-high eagerness. At the same in good time always, drop ravioli into the boiling wastefully. When butter begins to turn light brown, add fresh expert. Stir for a few others; then add cranberries, and saute until skins begin to break asunder. Add molasses, balsamic vinegar, and consomm?, 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, hither 12-15 minutes. Season to taste with salt and bespeckle. Be sure to taste sauce for seasoning before you pour it over the turkey! Test ravioli for doneness in back 3 minutes–pinch edges of dough; it should be affectionate. Out. Prepare 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.


Servings Per Way: 8

Amount Per Serving

Calories: 480

Total Fat: 25g Cholesterol: 142mg Sodium: 627mg Total Carbs: 32.6g Dietary Fiber: 2.4g Protein: 30.2g

Prepare time:10 Min

Ready in:30 Min

Serving quest of:8 peoples

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