Chiarello's Turkey Scallopini and Squash Ravioli Recipe

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Chiarello's Turkey Scallopini and Squash Ravioli
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Ingredients
13
Count
Nutrition
472
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Bring 4 quarts lightly salted water to a boil in a large pot.
  2. Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
  3. Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
  4. To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
  5. Test ravioli for doneness in about 3 minutes-pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
  6. Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.
  7. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 471.59 Kcal (1974 kJ)
Calories from fat 202.26 Kcal
% Daily Value*
Total Fat 22.47g 35%
Cholesterol 78.66mg 26%
Sodium 348.3mg 15%
Potassium 242.96mg 5%
Total Carbs 57.29g 19%
Sugars 10.45g 42%
Dietary Fiber 1.28g 5%
Protein 11.17g 22%
Vitamin C 2.9mg 5%
Vitamin A 0.3mg 10%
Iron 0.8mg 5%
Calcium 34.9mg 3%
Amount Per 100 g
Calories 262.49 Kcal (1099 kJ)
Calories from fat 112.58 Kcal
% Daily Value*
Total Fat 12.51g 35%
Cholesterol 43.78mg 26%
Sodium 193.87mg 15%
Potassium 135.24mg 5%
Total Carbs 31.89g 19%
Sugars 5.82g 42%
Dietary Fiber 0.71g 5%
Protein 6.22g 22%
Vitamin C 1.6mg 5%
Vitamin A 0.2mg 10%
Iron 0.5mg 5%
Calcium 19.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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