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Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter
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Prep Time:
10 minutes
Total Time:
30 minutes
Impress your guests with juicy panko-crusted turkey, tangy balsamic-cranberry sauce, and flavorful pumpkin ravioli.
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
Instructions:
  • In a large pot, bring 4 quarts of water to a gentle boil with a pinch of salt.
  • Flatten turkey breast pieces to 1/4-inch thickness between plastic wrap using a meat mallet or the back of a frying pan. Store them folded in plastic wrap, or have a butcher prepare them for you.
  • In a large sauté pan over medium-high heat, warm olive oil until shimmering. Coat turkey pieces lightly with flour, dip in beaten eggs, and coat with bread crumbs. Once the oil is hot, place turkey pieces in the pan without overcrowding. Cook for 2-3 minutes until browned, then flip and cook for another 30 seconds to 1 minute. Turkey cooks fast, so be vigilant to prevent dryness. Transfer to a baking sheet or platter to keep warm. Do not rinse the pan!
  • Melt butter in a sauté pan over medium-high heat. Simultaneously, cook ravioli in boiling water. Once the butter is lightly browned, toss in fresh sage and sauté briefly. Add cranberries and sauté until they just start to burst. Pour in molasses, balsamic vinegar, and broth, scraping up all the flavorful bits at the bottom of the pan. Let it simmer until cranberries are tender and the sauce thickens, approximately 12-15 minutes. Season with salt and pepper to your liking. Remember to taste the sauce before drizzling it over the turkey for a perfect finishing touch!
  • After boiling the ravioli, check for doneness by gently pinching the edges of the dough after 3 minutes - it should be tender. Drain the ravioli, then plate a quarter portion per person on hot plates. Top with a slice of turkey and drizzle with sauce before serving.

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