Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter

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.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  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.
Makes 8 servings (1 turkey breast and 2 oz ravioli each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 330mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 31g;
Percent Daily Value*:
    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.