Ravioli with Turkey and Carrot Ginger Cream



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


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.

Nutrition Facts

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