Turkey Ravoili with White Wine Bolognese and Caprese Salad |

Tags

asian pasta, Bolognese sauce, caprese salad, pasta, wine sauce, wont ton wrappers

This is a really simple dinner but tastes like it took hours. Rich but yet delicate it has a touch of everything I love pasta but not heavy a light ground chicken filling with white wine and spinach ragu. (you can use turkey as well which ever you prefer). The Capresé salad is a beautiful side offering your family or guests won’t soon forget with a basil lime vinaigrette you can find here. I hope you enjoy it too.

You will need these ingredients for the Ravioli: This will easily serve a family of four or five. I served four and had one small serving left over.

1pound or a little over of ground chicken or turkey
1Cup Mozzarella cheese
2TBS soy sauce (1 for mix/ 1 for sauce)
2 tsp salt and pepper each ( 1TBS each for each mixture)
Red pepper flakes or powder *optional
1 TBS of dried parsley or fresh
1/2 cup shredded carrots ( 1 large carrot)
2 minced cloves of Garlic ( 1 for sauce / 1 for filling)
2 cups of chicken stock for sauce
1 cup of ricotta cheese
1 egg
1/2 pound fresh spinach (sauce)
1 cup of any dry white wine
2 nice green onion stalks chopped fine 1/2 will be for filling 1/2 for sauce.
1 12oz package of wonton wrappers I posted a picture of the NaSoya wrappers I always see in the grocery store and use most often.
**optional 1/2cup heavy cream for sauce.

I always prepare my wrappers first and get half of the package all laid out. Take each square and just lay them out on baking pans. You can line the pans with wax paper for easy clean up as well. Set the pans aside for later.

Let’s start on our filling, you want to shred the carrots finely maybe using a grater or my favorite, the food processor. In fact, if you have one, throw the 1 chopped carrot, 1 garlic clove, and 1 green onion in and pulse until fine. Mix these ingredients into a bowl with the ground meat, ricotta cheese, mozzarella cheese, salt, 1 TBS of soy sauce, pepper and one egg and stir. It will look like well yucky paste lol but trust me it’s good!

While you have the garlic and onion still out go ahead and chop one clove and one stalk and set aside for the sauce.

Next we will take our finger and wet the edges of about 5 at a time of the won ton wrappers and start to fill and close. I like to do 5 at a time because its manageable. You are going to fill each one with about one teaspoon of filling like so….

Then you will take the left over half of the won ton wrappers and close them using the wet edges to seal them pinching the ends. You will be able to feel the seal on them if not just open and add a little more water.

These are really easy. Do not be intimidated. I love using these for pasta! The taste is so delicate. Above is how a sealed pasta will look, when you have them all complete, set them aside until the sauce is ready. You WILL have some of the mixture left and that is perfect as it is for the sauce!

For the sauce, you will need a large sauce pan. Add about 2 Tbs of Olive Oil , 1 large pat of butter, 1 TBS of soy sauce and that garlic and let it melt.

Once that starts to melt, add your chopped onion and add your remaining meat mixture to the pan we want to get the meat nice and done.

It will not look firm like taco meat because you have a lot of wet ingredients in this pan. When the meat is done you will now add the chicken stock and wine.

The pan will steam and you will start to smell all those flavors filling up your kitchen.

At this point I added 1 tsp of salt, 1 tsp of pepper, 1 TBS of dried parsley and a pinch of red pepper flakes. Let that simmer. Once this is simmering nicely, we can add the spinach. I added about 1/2 pound or 1/2 of a 16oz bag of fresh spinach to the broth.

Let that reduce and it will look like the below.

While this is simmering you can start a large pot of water on high for your pasta with a sprinkling of salt and get it going to a boil. Place your ravioli into the water in small batches do not overfill your pot.

When you place these in, they will sink. Kind of lift them a little so the don’t stick and push them around the water lightly just to get them going. When they are ready they will be floating on their own. Take one out and if the center feels firm they are done they will not take long to cook at all, maybe 10min per batch of about 10.

Place them on a plate or in a large bowl with some of the liquid when done. This way they wont stick and if they do when you are ready to plate, don’t worry! Just lightly pull them apart with wet fingers.

Now for the optional ingredient, heavy cream; this is when you would add this ingredient and let it simmer on low for another 5 min to incorporate. I did not add it this night as I find it does not seem to change the taste much, it just adds to the consistency some. I will leave it up to you.

Plating is super simple. Put your ravioli on the plate and spoon sauce over. We served this with my daughter’s super simple but delicious Capresé salad with basil lime vinaigrette dressing. See Below:

You will need these ingredients for the Capresé Salad with Basil Lime Vinaigrette: This will feed 5.

1 pound Mixed greens your choice
3 tomatoes sliced
1 pound of fresh mozzarella
1 large bunch of fresh basil leaves
1/4 pound of sliced prosciutto
Our Basil Lime Vinaigrette Dressing (if you don’t have this than balsamic vinegar and olive oil will work in a pinch) But don’t tell my daughter I said this please!

This is very simple and easy. Lay out your favorite plate and lay greens on plate. Sprinkle greens with dressing (* or balsamic and Olive oil sprinkle) ..