Turkey and Cranberry Ravioli
Discover the perfect blend of holiday flavors with Turkey and Cranberry Ravioli—a creative twist on classic comfort food. Handcrafted pasta is filled with a savory mixture of seasoned ground turkey, creamy ricotta cheese, and tangy cranberry sauce, bringing festive flair to every bite. Encased in delicate homemade dough and finished with a fragrant sage brown butter sauce, this dish marries savory and slightly sweet notes in a warm, buttery embrace. Ideal for special occasions or family dinners, these ravioli are a labor of love worth every step. Serve them with a sprinkle of Parmesan and a side of seasonal greens for a show-stopping meal that celebrates the best of fall and winter flavors. Perfect for holiday entertaining or when you're craving a unique, comforting pasta dish!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tbsp Olive oil
- 1 lb Ground turkey
- 2 cloves Garlic
- 1 tsp Fresh rosemary
- 1 cup Ricotta cheese
- 1 cup Cranberry sauce
- 0.25 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Unsalted butter
- 6 Fresh sage leaves
- 0.5 cup Chicken broth
Instructions
Make the pasta dough: In a large bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center and add the eggs and olive oil. Beat the eggs with a fork, gradually incorporating the flour until a dough forms.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Prepare the filling: In a skillet over medium heat, cook the ground turkey until browned, breaking it into small pieces with a wooden spoon. Add minced garlic and fresh rosemary, cooking for an additional 2 minutes.
Transfer the cooked turkey to a bowl and let it cool slightly. Mix in the ricotta cheese, cranberry sauce, grated Parmesan, salt, and black pepper until well combined.
Roll out the pasta dough: Divide the dough into two equal portions. Using a pasta roller or rolling pin, roll each portion of dough into thin sheets about 1/16 inch thick.
Assemble the ravioli: Lay one sheet of dough on a flat surface. Spoon small amounts (about 1–2 teaspoons) of the turkey and cranberry filling onto the dough, spaced evenly apart. Brush around the filling with water, then place the second sheet of dough over the top. Press around each mound of filling to seal, making sure there are no air pockets.
Cut the ravioli: Use a ravioli cutter or knife to cut each piece into individual ravioli. Press the edges firmly to ensure they are sealed. Set the ravioli aside on a floured surface.
Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Make the sage brown butter sauce: In a skillet over medium heat, melt the butter until it begins to foam and turn golden brown. Add the fresh sage leaves and cook for 1–2 minutes until fragrant. Stir in the chicken broth, simmering for 2–3 minutes.
Serve: Drizzle the sage brown butter sauce over the cooked ravioli. Garnish with additional grated Parmesan and serve immediately.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 23.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
