Turkey & Pesto Ravioli with Fresh Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz lean ground turkey1 1/2 C loosely packed fresh basil1/2 C loosely packed fresh parsley5 garlic cloves, peeled, divided3 shallots, divided1 1/2C low fat chicken stock, divided1/2 oz grated Parmesan cheese1/4 C mascarpone cheese1/2 tsp pepper, divided24 round wonton wrappers1/2 C dry white wine2 C grape tomatoes2 tsp sugarShaved Parmesan cheese for garnish
1) For ravioli: place turkey in glass bowl; microwave, uncovered, on HIGH 3-4 minutes. Break up turkey into small pieces. Drain well and return to glass bowl. In food processor, process basil, parsley, two garlic cloves, one shallot and 2 Tbsp chicken stock until finely chopped. Add this herb mixture, Parmesan cheese, 2 Tbsp mascarpone cheese and 1/4 tsp pepper to turkey. Mix well.
2) Place 12 wonton wrappers on flat surface. Scoop turkey mixture onto center of each wrapper (~1/2C) using all of the filling. Lightly brush edges with water. Place remaining wonton wrappers over filling, pressing around filling. (Use the rim of a glass to press seal firmly).
3) Finely chop remaining shallots and garlic. Spray a medium skillet with olive oil spritzer. Add shallots and garlic. Stir and cook over medium heat 1-2 minutes. Stir in wine; cook 1 minutes. Add remaining stock, tomatoes and sugar; cook, covered 4 minutes (tomatoes will begin to burst). Crush tomatoes. Stir in remaining mascarpone and pepper. Add prepared ravioli; cook, covered 3-4 minutes, gently swirling skillet to coat ravioli with sauce. Garnish with shaved Parmesan if desired.
Serving Size: makes 4 servings: 3 raviois plus sauce
Number of Servings: 4
Recipe submitted by SparkPeople user NANASECORD.
2) Place 12 wonton wrappers on flat surface. Scoop turkey mixture onto center of each wrapper (~1/2C) using all of the filling. Lightly brush edges with water. Place remaining wonton wrappers over filling, pressing around filling. (Use the rim of a glass to press seal firmly).
3) Finely chop remaining shallots and garlic. Spray a medium skillet with olive oil spritzer. Add shallots and garlic. Stir and cook over medium heat 1-2 minutes. Stir in wine; cook 1 minutes. Add remaining stock, tomatoes and sugar; cook, covered 4 minutes (tomatoes will begin to burst). Crush tomatoes. Stir in remaining mascarpone and pepper. Add prepared ravioli; cook, covered 3-4 minutes, gently swirling skillet to coat ravioli with sauce. Garnish with shaved Parmesan if desired.
Serving Size: makes 4 servings: 3 raviois plus sauce
Number of Servings: 4
Recipe submitted by SparkPeople user NANASECORD.
Nutritional Info Amount Per Serving
- Calories: 381.3
- Total Fat: 13.0 g
- Cholesterol: 51.8 mg
- Sodium: 827.8 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 1.8 g
- Protein: 22.2 g
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