Turkey Pesto Ravioli With Fresh Tomato Sauce Recipe 365 Food

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.

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.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.

RAVIOLI WITH CREAMY PESTO SAUCE

Steps:

• Combine whipping cream and pesto sauce in a saucepan; add capers.
• Cook mixture over low heat until thoroughly heated, stirring frequently.
• Cook pasta according to package directions, and drain.
• Toss pasta with sauce, and sprinkle with toasted pine nuts.
• Serve immediately.

CREAMY PESTO RAVIOLI

Steps:

• Cook frozen ravioli according to package directions.
• Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
• Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
• While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
• In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
• To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
• Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
• Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
• Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
• On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
• Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
• Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
• Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
• Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
• In large kettle, bring 8 quarts water to boil.
• Add salt, oil, and ravioli.
• Boil gently, uncovered, 25-30 minutes, or until done.
• Turn half of ravioli into colander at one time, drain well.
• Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.

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.