Home >Recipes >Pumpkin Ravioli with Turkey Scallopini and Cranberry Brown Butter

Serves: 4

• 8 portions boneless turkey breast (4 oz each)
• 1 cup arborio rice flour or regular all-purpose flour
• 4 tbsp extra virgin olive oil
• gray salt and freshly ground pepper
• 1 stick (8 tbsp) unsalted butter
• 16 pumpkin raviolis
• 4 tbsp minced fresh sage or 2 tsp dried sage
• 1-1/2 cups fresh cranberries
• 3 tbsp dark molasses
• 1/4 cup balsamic vinegar
• 1 cup chicken stock or low-salt, canned chicken broth

Preparation Time: 30 minutes
Cooking Time: 35 minutes

Bring 4 quarts lightly salted water to a boil in a large pot. Between two sheets of plastic wrap, pound turkey breast pieces to an even1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.

Heat olive oil in a large sauté pan over medium-high heat. Season turkey pieces liberally on both sides with salt and pepper. Lightly coat the turkey pieces with flour, and pat off the excess. When oil begins to smoke, add turkey pieces. Do not crowd the pan. Let brown, about 1 minute, then turn to cook the second side, another 15 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!

Add raviolis to the boiling water. To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop raviolis into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds and then add cranberries and sauté until skin begins to burst. Add molasses, balsamic vinegar, and stock, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Test raviolis for doneness in about 3 minutes: Pinch edges of dough; it should be tender. Drain. Arrange 2 raviolis per person on hot plates and layer a piece of turkey up over the raviolis. Spoon sauce over top.