Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter

Looking for a flavorful Italian dinner using Progresso® bread crumbs and chicken broth? Then try this delicious dish that's features squash ravioli, turkey and cranberry brown butter.

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Servings 8

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ingredients 13
Prep Time 10 min
Total Time 30 min

Ingredients

8: portions boneless turkey breast (4 oz each)

1/4: cup extra-virgin olive oil

1/4: cup all-purpose flour

2: eggs, beaten

2: cups Progresso® plain panko crispy bread crumbs

1: stick (8 tablespoons) unsalted butter

1: package (18 oz) frozen squash ravioli

1/4: cup finely chopped fresh sage or 2 teaspoons dried sage

1 1/2: cups fresh cranberries

3: tablespoons dark molasses

1/4: cup balsamic vinegar

1: cup Progresso® chicken broth or reduced-sodium chicken broth (from 32-oz carton)

: Salt and pepper

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Directions

1 Bring 4 quarts lightly salted water to a boil in a large pot.
2 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.
3 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!
4 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!
5 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.

EXPERT TIPS

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Expert Tips

The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 160mg; 160%;
Sodium: 330mg; 330%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lostrocket

report Posted Dec. 21, 2012 1:31 PM

I wasn't so sure about this dinner as I was plating it, but it tastes delicious. The flavor of the cranberries and squash ravioli make a mouth-watering blend. I did make a few modifications. I did not bread the turkey, I got the thin turkey cutlets (~7 in a package) and sautéed them in cooking spray with salt, pepper, and a little sage to match the sauce. I also made slightly less sauce than required - I used I Can't Believe It's Not Butter (stick) and cut it to 6 Tbsp, and used less of everything else accordingly. I am on WW and it was just too many points otherwise. We had green beans on the