Turkey Ravioli



3-1/3 lbs PULLED TURKEY, finely chopped

2 lbs, 10 oz Ricotta cheese

8 oz Parmesan cheese, grated

1 lb Mozzarella cheese, part skim, shredded

2/3 c fresh parsley, chopped

10 egg whites

2-2/3 c low-fat milk

Salt To Taste

1-1/2 tsp black pepper, freshly ground

1/3 c fresh basil, chopped OR 5 tsp of dried basil

1-1/2 tsp garlic powder

1 tbsp onion powder


10-1/2 c all purpose flour

16 Each eggs

Sweet Red Pepper Sauce

2 lbs canned roasted red peppers, with juice

6 garlic cloves

1 c tomato paste

1/2 c water


2 tbsp sugar

1/2 tsp black pepper



Blend turkey, cheeses, parsley, egg whites, milk, salt, pepper, herbs and seasonings together thoroughly. Cover and keep refrigerated until ready to use.

For pasta: Place flour in a mixer bowl. Using dough hook attachment, blend in eggs all at once. Blend on low speed until a smooth dough is formed. A small amount of water or more flour may be added if necessary. When dough is smooth, remove from bowl, wrap in plastic and let rest at room temperature 30 minutes.

Roll pasta out in approximately 5 inches wide by 1/16 inch thick sheets, using automatic or hand pasta machine. Dust with additional flour as needed. Keep rolled sheets and excess dough covered with plastic when not in use.

To form ravioli, lay out one strip of dough on a floured board. Deposit 1/3 ounce of turkey mixture, 3 inches apart and 1 inch from the bottom edge of the pasta strip. Brush the top half of the strip lightly with water and fold it down over the filling. Gently press all around each filling mound to seal pasta and cut out ravioli with a 2-inch round cutter.

Set each aside and cover loosely until all are completed. (Ravioli may be frozen at this point.)

To cook ravioli, bring a large pot of salted water to a low boil and cook fresh ravioli 6 to 7 minutes; frozen ravioli 8-10 minutes.

Serve immediately with Sweet Red Pepper Sauce. Serve 10 ravioli for an entree portion or 4 ravioli for a first course portion.

For Sweet Red Pepper Sauce: Puree red peppers in food processor. Add garlic cloves and tomato paste and puree until garlic is thoroughly blended.

Add remaining ingredients and blend thoroughly or until basil leaves are chopped. Transfer to a clean container and hold until ready to serve.

To serve, heat gently in a small sauce pan over low heat. Serve appoximately 2 ounces of sauce per 6 ounces of ravioli.

Nutrition Facts

650 Total Calories

200 Calories from Fat

12 g Total Fat

60 % Daily Total Fat

12 g Saturated Fat

60 % Daily Saturated Fat

280 g Cholesterol

93 % Daily Cholesterol

990 mg Sodium

41 % Daily Sodium

56 g Total Carbohydrates

19 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

9 g Sugars

54 g Protein

35 % Daily Protein

30 % Daily Vitamin C

60 % Daily Calcium

30 % Daily Iron