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    You are in: Home / Recipes / Chiarello's Turkey Scallopini and Squash Ravioli Recipe
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    Chiarello's Turkey Scallopini and Squash Ravioli

    1/1 Photo of Chiarello's Turkey Scallopini and Squash Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Progresso Recipe Starters's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 4 quarts lightly salted water to a boil in a large pot.
    2. 2
      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.
    3. 3
      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!
    4. 4
      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!
    5. 5
      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.
    6. 6
      Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.
    7. 7
      Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.

    Ratings & Reviews:

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    Nutritional Facts for Chiarello's Turkey Scallopini and Squash Ravioli

    Serving Size: 1 (462 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 655.8
     
    Calories from Fat 199
    30%
    Total Fat 22.2 g
    34%
    Saturated Fat 9.5 g
    47%
    Cholesterol 325.1 mg
    108%
    Sodium 214.9 mg
    8%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.8 g
    3%
    Protein 98.2 g
    196%

    The following items or measurements are not included:

    Progresso® plain panko crispy bread crumbs

    ravioli

    Progresso® chicken broth

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