Turkey Pesto Ravioli With Fresh Tomato Sauce Recipe 365 Recipes

TURKEY & PESTO RAVIOLI WITH FRESH TOMATO SAUCE RECIPE - (3.6/5)

Steps:

• 1. For ravioli, place turkey in Bowl; microwave, uncovered, on HIGH 3-4 minutes or until no longer pink. Break up turkey using Chopper. Drain well and return to batter bowl. Place basil, parsley, two of the garlic cloves, one of the shallots and 2 tbsp of the stock in Manual Food Processor; cover and pump handle until finely chopped. Add herb mixture, parmesan cheese, 2 tbsp of the mascarpone cheese and ¼ tsp of the black pepper to turkey; mix well. 2. Place 12 wonton wrappers on flat side of Large Grooved Cutting Board. Using level Medium Scoop, scoop turkey mixture onto centers of wrappers; lightly brush edges with water. Place remaining wrappers over filling, pressing around filling. Using rounded edge of (2 ½-in.) Biscuit Cutter, press around filling to seal firmly. 3. Finely chop remaining shallots using Food Chopper. Spray (12-in.) Skillet with olive oil. Add remaining shallots and remaining garlic pressed with Garlic Press; cook and stir over medium heat 60-90 seconds or until fragrant. Stir in wine; cook 1 minute. Add remaining 1½ cups stock, tomatoes and sugar; cook, covered, 3-4 minutes or until tomatoes begin to burst. Crush tomatoes with Chopper. Stir in remaining mascarpone and black pepper. Add ravioli to Skillet; cook, covered, 3-4 minutes or until tender, gently swirling Skillet to coat ravioli with sauce. Garnish with additional Parmesan and basil, if desired. Serve immediately.

RAVIOLI WITH FRESH TOMATO PESTO

Steps:

• Cook ravioli according to package instructions.
• Add tomatoes, basil, pine nuts, garlic, oil and salt to a food processor.
• Pulse on and off until just chopped, (not pureed).
• Serve over hot drained ravioli and top with cheese.

AMAZING GROUND TURKEY TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.

TURKEY BREAST WITH FRESH TOMATO SAUCE

Steps:

• Sprinkle turkey pieces on both sides with salt and pepper and set aside.
• Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
• Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
• Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
• Meanwhile, coat turkey pieces with flour and shake off excess.
• Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
• Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.