Butternut Squash Ravioli With Hazelnut-Cranberry Crusted Turkey

My mother-in-law had a huge harvest of extra butternut squash in her garden this summer. She sent me home bags of extras every week. I would roast and puree them, with the promise of creating something good in the near future. This weekend....was the near future....my son and I created this together. It brings together a few of my favorite flavors in an original way!

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• For the Turkey

• 1  lb  turkey cutlets, thin and small for quick cooking
• 1⁄2 cup  cream
• 1⁄2 cup hazelnuts
• 1⁄2 cup cranberries, dried
• 1⁄2 cup panko breadcrumbs
•  salt
•  pepper
•  nonstick cooking spray

• For the Ravioli

• 1 (8 ounce) package wonton wrappers
• 1 1⁄2 cups  butternut squash, roasted and pureed with no seasoning
• 1⁄2 cup ricotta cheese, fresh and drained
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg, fresh ground
• 3  chopped sage leaves
• 1  tablespoon brown sugar
•  salt
•  pepper

• For the Sauce

• 1⁄4 lb butter
• 6  sage leaves, roughly chopped
• 1  cup  cream
• 1⁄4 cup white wine
• 1⁄4 cup hazelnuts, toasted and roughly chopped
•  salt
•  pepper

Directions

1. This is a multi-step recipe, hang in t here --
2. First, the turkey --
3. Place the hazelnuts, cranberries, and panko crumbs in a food processor. Process until a uniform dry mixture is achieved.
4. Build a breading station with milk in one container and dry ingredients in a second. Dip each cutlet in the milk first and then in the hazelnut-cranberry mixture. Coat well. Place each cutlet on a baking sheet covered with non-stick spray (or parchment paper). Bake in oven at 350 degrees for about 20-25 minutes, or until at the desired doneness. Be very careful as the sugar in the cranberries will burn -- this is why I didn't not cook the cutlets on the stove.
5. When finished, pull out of oven and set aside to cool.
6. Next, the Raviolis --
7. Mix together the squash, cheese, cinnamon, nutmeg, sage leaves, brown sugar, and some salt and pepper in a large bowl.
8. Form your raviolis by placing spoonfuls in side of each wonton wrapper (or your own ravioli dough) and sealing with a bit of water. Feel free to experiment making them any size and shape that is appealing to you.
9. Place the raviolis in parchment covered asian steamer baskets. Steam for about 5 minutes until dough is cooked through. Set aside.
10. On to the Sauce --
11. In a large sautee pan, melt butter on medium-low and cook until it is a golden color. Be VERY carful not to burn. Add wine and cook for a few more minutes.
12. In a separate pan, bring cream and sage leaves up to a simmer, do not boil.
13. Add cream mixture to the butter mixture, and season with salt and pepper. Add Hazelnuts and cook for a few more minutes at medium - low heat until all ingredients are thickened and incorporated. Turn off heat.
14. Serve dish by arranging the sauce, raviolis, and turkey on a plate in an appealing fashion. I garnished with chopped parsley, sage, and a few cranberries.