TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- 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 even 1/4-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. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. 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!
- To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, 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 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
- Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 8 g, TransFat 0 g
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Amer Honar
[email protected]Overall, I thought this dish was pretty good. I would definitely make it again.
Deborah Kloppenburg
[email protected]The squash ravioli was a bit bland for my taste. I think I'll try adding some more spices next time.
Alejandro Infante
[email protected]I'm not a big fan of turkey, but I loved the turkey scallopini in this dish. It was so tender and flavorful.
Ajibola Ifeoluwani
[email protected]This recipe is a little challenging, but it's worth it. The results are amazing.
Talha Ahmad
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Md Kabir
[email protected]This dish is absolutely delicious! I highly recommend it.
Virginia Selowa
[email protected]I've made this dish several times and it's always a hit. It's my go-to recipe for special occasions.
Jarred Lord
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Sarju Ali
[email protected]I made this dish for my family and they loved it. My kids even ate the squash ravioli, which is a miracle.
Ben Dimax
[email protected]This dish is a little time-consuming to make, but it's worth it. The results are amazing.
Gitaram Giri
[email protected]The cranberry brown butter sauce is amazing! I could eat it on anything.
Timiepire Jonathan
[email protected]I'm not a big fan of squash, but I loved the squash ravioli in this dish. It was so flavorful.
Mr. Anik YT BD
[email protected]This recipe is a great way to use up leftover turkey. I had some leftover from Thanksgiving and this was a great way to use it up.
Yahya Hussain
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Be_like_ Naa
[email protected]This dish was absolutely delicious! The turkey scallopini was tender and flavorful, and the squash ravioli was perfectly cooked. The cranberry brown butter sauce was the perfect finishing touch.