Take a high-quality ground turkey like Lillydale (vary the size, depending on how many people you'll be feeding) add about a tablespoon each of sage and thyme,and add to the turkey. Take a single shallot, dice and add to the turkey. brown until the meat is cooked, and the shallot pieces are soft, and everything's integrated. cut 1/2 cup of feta cheese, and 1/2 cup of ricotta into the mix.
Whip out your ravioli maker and best pasta dough recipe, and assemble.
Sauce(add after making ravioli)
1/2 cup of white wine 1 shallot ( they do seem to crop up often, don't they? ) 2 1/2 cups water 1 tsp chicken stock powder 1 tsp beef stock powder 1/2 cup whipping cream 3 tsp cornstarch
dice the shallot, and combine with white wine in a deep saucepan. boil until about half the white wine is gone, and the shallots are soft. Add the water and both types of stock. simmer until sauce is reduced to about a cup and a half in volume. Add the 1/2 cup of creme, mix 3 tsp of cornstarch in a 1/4 cup of water until completely mixed. add this water to the sauce, and simmer gently until thickened
The ravioli and sauce can both be frozen, so although this is a little work intesive, it's wonderful when you've had a long day and don't want icky take-out.
hmm...well, I know you can take a small wineglass and cut out circles, and place the filling in there, brush the sides with a bit of water, and seal with your fingers but...it's a bit time consuming! Ravioli makers are only about 12 bucks at paderno's....I can take you sometime!
Take a high-quality ground turkey like Lillydale (vary the size, depending on how many people you'll be feeding) add about a tablespoon each of sage and thyme,and add to the turkey. Take a single shallot, dice and add to the turkey. brown until the meat is cooked, and the shallot pieces are soft, and everything's integrated. cut 1/2 cup of feta cheese, and 1/2 cup of ricotta into the mix.
Whip out your ravioli maker and best pasta dough recipe, and assemble.
Sauce(add after making ravioli)
1/2 cup of white wine
1 shallot ( they do seem to crop up often, don't they? )
2 1/2 cups water
1 tsp chicken stock powder
1 tsp beef stock powder
1/2 cup whipping cream
3 tsp cornstarch
dice the shallot, and combine with white wine in a deep saucepan. boil until about half the white wine is gone, and the shallots are soft. Add the water and both types of stock. simmer until sauce is reduced to about a cup and a half in volume. Add the 1/2 cup of creme, mix 3 tsp of cornstarch in a 1/4 cup of water until completely mixed. add this water to the sauce, and simmer gently until thickened
The ravioli and sauce can both be frozen, so although this is a little work intesive, it's wonderful when you've had a long day and don't want icky take-out.
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