© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3-1/4 lbs BREAST OF TURKEY, boneless, skinned
3-1/2 oz egg whites
1 c green onions, minced
1/3 c parsley, chopped
1/3 c dry Fino sherry
1-1/2 tsp salt
1 tsp white pepper
1-1/2 lb all-purpose flour
15 oz semolina pasta flour
1-1/4 lb large eggs
2-1/2 tsp salt
1/2 c water, warm
1-1/4 lb carrots, cooked and pureed
2-1/2 tbsp ginger root, peeled and minced
3-3/4 c TURKEY BROTH
1-1/4 c heavy whipping cream
1-1/4 c cornstarch
Salt To Taste
White pepper To Taste
Parsley sprigs, as garnish As Needed
Grind raw breast meat. Mix ground meat with egg whites, onions, parsley, sherry, and seasonings. Cover and refrigerate until pasta is rolled and cut.
Combine flours, eggs, salt, and water. Mix into a dough. Knead until smooth and elastic. Let rest, wrapped in plastic, 1/2 hour.
Sheet pasta dough. Cut 80, 3-1/2-inch squares. Keep pasta dough covered with plastic wrap when not in use. Center 1-1/2 tablespoons of turkey mixture onto 40 pasta squares. Moisten outside edges and cover with remaining 40 pasta squares. Gently press edges to seal.
Cook ravioli in simmering water 7 minutes until filling is cooked through.
For the Carrot Ginger Cream Sauce, bring carrot puree, ginger and broth to a boil. Reduce heat to simmer and cook 5 minutes.
Mix cream and cornstarch together. Stir into sauce. Add salt and pepper. Simmer 5 minutes until slightly thickened. Strain sauce.
Portion two hot cooked ravioli on each serving plate. Ladle 2 ounces (1/4 cup) sauce over ravioli. Garnish with parsley.
420 Total Calories
90 Calories from Fat
10 g Total Fat
15 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
170 g Cholesterol
57 % Daily Cholesterol
880 mg Sodium
37 % Daily Sodium
52 g Total Carbohydrates
17 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
2 g Sugars
29 g Protein
100 % Daily Protein
6 % Daily Vitamin C
4 % Daily Calcium
20 % Daily Iron