Butternut Squash Ravioli With Hazelnut-Cranberry Crusted Turkey
- Ready In:
- 1hr 45mins
- Ingredients:
- 24
- 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
- This is a multi-step recipe, hang in t here --
- First, the turkey --
- Place the hazelnuts, cranberries, and panko crumbs in a food processor. Process until a uniform dry mixture is achieved.
- 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.
- When finished, pull out of oven and set aside to cool.
- Next, the Raviolis --
- Mix together the squash, cheese, cinnamon, nutmeg, sage leaves, brown sugar, and some salt and pepper in a large bowl.
- 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.
- Place the raviolis in parchment covered asian steamer baskets. Steam for about 5 minutes until dough is cooked through. Set aside.
- On to the Sauce --
- 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.
- In a separate pan, bring cream and sage leaves up to a simmer, do not boil.
- 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.
- 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.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>