Turkey Cutlets With Rosemary And Corn Meal Dusted Ravioli Recipe
Ingredients
| RAVIOLI | ||
| Fresh ravioli - 1 package (12 to 14 ounces), either filled with cheese, spinach and cheese, or mushroom and cheese (found on dairy aisle of most markets) | ||
| Salt | To Taste | |
| Corn meal | 1 Cup (16 tbs) | |
| Parmigiano reggiano cheese | 1/4 Cup (16 tbs), grated | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Ground black pepper | 1/2 Teaspoon | |
| Extra-Virgin Olive Oil - 2 tablespoons (twice around the pan) | ||
| Butter | 1 Tablespoon | |
| TURKEY CUTLETS | ||
| Turkey Cutlets - 1 & 1/3 pounds (available pre-wrapped in poultry case) | ||
| Fresh rosemary - 2 tablespoons, chopped, the yield of a few sprigs, stripped | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Bay leaves leaves | 4 , dried | |
| Extra-Virgin Olive Oil - 2 to 3 tablespoons(twice around the pan) | ||
| Dry White Wine or Dry Vermouth - 1 cup | ||
| Butter | 1 Tablespoon (The zest and juice of 2 lemons) | |
Directions
MAKING
1) Heat a large pot, boil water over high heat and cover.
2) Add required salt and cook ravioli to package directions to al dente.
3) On a plate, pour cornmeal and mix with grated cheese, then mix in nutmeg and black pepper.
4) Take a medium sized nonstick skillet, keep over moderate heat and add oil and butter.
5) Drain water off the ravioli. Dredge hot ravioli in corn meal on the plate, then add to the skillet.
6) Brown ravioli on both sides, for 3 or 4 minutes total. Keep aside.
7) Preheat a large skillet for turkey cutlets over medium to medium-high heat, as the pasta cooks.
8) Add chopped rosemary, salt and pepper to the cutlets and season.
9) With kitchen scissors, cut small fresh or dried bay leaves or halve large leaves.
10) Keep a small bay leaf or half leaf into each turkey cutlet.
11) Pour olive oil to the skillet, and then add the cutlets. The bay leaf sides must be down.
12) Lightly fry for 4 to 5 minutes on each in a single layer, working in 2 batches if necessary.
13) Keep them on a warm plate.
14) Put the lemon zest and juice to the pan. Add wine or vermouth and deglaze it, pulling up any pan drippings with a whisk.
15) Add in a spoonful of butter and whisk to form sauce.
SERVING
16) Pour the sauce over the cutlets and serve hot.
1) Heat a large pot, boil water over high heat and cover.
2) Add required salt and cook ravioli to package directions to al dente.
3) On a plate, pour cornmeal and mix with grated cheese, then mix in nutmeg and black pepper.
4) Take a medium sized nonstick skillet, keep over moderate heat and add oil and butter.
5) Drain water off the ravioli. Dredge hot ravioli in corn meal on the plate, then add to the skillet.
6) Brown ravioli on both sides, for 3 or 4 minutes total. Keep aside.
7) Preheat a large skillet for turkey cutlets over medium to medium-high heat, as the pasta cooks.
8) Add chopped rosemary, salt and pepper to the cutlets and season.
9) With kitchen scissors, cut small fresh or dried bay leaves or halve large leaves.
10) Keep a small bay leaf or half leaf into each turkey cutlet.
11) Pour olive oil to the skillet, and then add the cutlets. The bay leaf sides must be down.
12) Lightly fry for 4 to 5 minutes on each in a single layer, working in 2 batches if necessary.
13) Keep them on a warm plate.
14) Put the lemon zest and juice to the pan. Add wine or vermouth and deglaze it, pulling up any pan drippings with a whisk.
15) Add in a spoonful of butter and whisk to form sauce.
SERVING
16) Pour the sauce over the cutlets and serve hot.
Chef
