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This is a multi-step recipe, hang in t here --
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First, the turkey --
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Place the hazelnuts, cranberries, and panko crumbs in a food processor.
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Process until a uniform dry mixture is achieved.
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Build a breading station with milk in one container and dry ingredients in a second.
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Dip each cutlet in the milk first and then in the hazelnut-cranberry mixture.
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Coat well.
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Place each cutlet on a baking sheet covered with non-stick spray (or parchment paper).
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Bake in oven at 350 degrees for about 20-25 minutes, or until at the desired doneness.
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Be very careful as the sugar in the cranberries will burn -- this is why I didn't not cook the cutlets on the stove.
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When finished, pull out of oven and set aside to cool.
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Next, the Raviolis --
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Mix together the squash, cheese, cinnamon, nutmeg, sage leaves, brown sugar, and some salt and pepper in a large bowl.
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Form your raviolis by placing spoonfuls in side of each wonton wrapper (or your own ravioli dough) and sealing with a bit of water.
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Feel free to experiment making them any size and shape that is appealing to you.
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Place the raviolis in parchment covered asian steamer baskets.
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Steam for about 5 minutes until dough is cooked through.
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Set aside.
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On to the Sauce --
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In a large sautee pan, melt butter on medium-low and cook until it is a golden color.
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Be VERY carful not to burn.
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Add wine and cook for a few more minutes.
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In a separate pan, bring cream and sage leaves up to a simmer, do not boil.
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Add cream mixture to the butter mixture, and season with salt and pepper.
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Add Hazelnuts and cook for a few more minutes at medium - low heat until all ingredients are thickened and incorporated.
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Turn off heat.
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Serve dish by arranging the sauce, raviolis, and turkey on a plate in an appealing fashion.
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I garnished with chopped parsley, sage, and a few cranberries.
