Turkey Cutlets with Fried Ravioli Recipe

Name: Turkey Cutlets with Fried Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese; Salt; 1 cup cornmeal, eyeball it; 1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls; 1/2 teaspoon nutmeg, freshly grated or ground; 1/2 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter; 1 1/3 pounds turkey cutlets, available in packaged poultry case; 2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped; Coarse black pepper; Fresh bay leaves, 1 for each cutlet or small dried bay leaves; 2 lemons, zested and juiced; 1 cup dry white wine or dry vermouth; Cooked rapine, recipe follows; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 small onion, chopped; 1/4 cup golden raisins, a couple of handfuls; 1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped; Salt; 1 (14-ounce) can chicken broth or 2 cups water

Servings: persons

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal, eyeball it
1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/3 pounds turkey cutlets, available in packaged poultry case
2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped
Coarse black pepper
Fresh bay leaves, 1 for each cutlet or small dried bay leaves
2 lemons, zested and juiced
1 cup dry white wine or dry vermouth
Cooked rapine, recipe follows
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, chopped
1/4 cup golden raisins, a couple of handfuls
1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped
Salt
1 (14-ounce) can chicken broth or 2 cups water

1
Place a large pot of water to boil over high heat.
2
Add a healthy dose of salt to boiling water to season it.
3
Add ravioli and cook to package directions for al dente.
4
Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper.
5
Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter.
6
Drain ravioli.
7
Dust hot, cooked ravioli with cornmeal.
8
Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
9
While pasta is working, preheat a large skillet for cutlets over medium to medium high heat.
10
Season turkey cutlets with chopped rosemary, salt and pepper.
11
Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors.
12
Press a small bay leaf or 1/2 leaf into each turkey cutlet.
13
Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream.
14
Turn cutlets over as you set them into the pan so that the bay leaf faces down.
15
Cook the cutlets in a single layer, working in 2 batches if necessary.
16
Saute the cutlets 4 or 5 minutes on each side.
17
Transfer to a warm plate.
18
Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk.
19
Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets.
20
Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.
21
Heat a deep skillet over medium heat.
22
Add oil and onions and cook 3 minutes.
23
Add raisins, rapini and season with salt.
24
Add broth or water.
25
Bring liquid to a bubble, then reduce heat to simmer and cover the pan.
26
Cook rapini 12 minutes or until tender and no longer bitter.
27
Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes.
28
Transfer cooked rapini and plumped raisins to a serving dish.
29
Preparation time: 10 minutes
30
Cooking time: 18 minutes
31
Ease of preparation: easy

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese, Salt, 1 cup cornmeal, eyeball it, 1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls, and more.

Yes, Turkey Cutlets with Fried Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Cutlets with Fried Ravioli

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