Turkey Cutlets with Fried Ravioli (Rachael Ray) Recipe

Posted by
Rate It!
Turkey Cutlets with Fried Ravioli (Rachael Ray)
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
  2. While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.
  3. Rapini with Golden Raisins:
  4. Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.
  5. Yield: 4 servings
  6. Preparation time: 10 minutes
  7. Cooking time: 18 minutes
  8. Ease of preparation: easy
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.69 Kcal (3390 kJ)
Calories from fat 302.7 Kcal
% Daily Value*
Total Fat 33.63g 52%
Cholesterol 129.56mg 43%
Sodium 985.1mg 41%
Potassium 1119.67mg 24%
Total Carbs 57.2g 19%
Sugars 12.6g 50%
Dietary Fiber 8.42g 34%
Protein 59.05g 118%
Vitamin C 59.4mg 99%
Vitamin A 5.2mg 172%
Iron 412.2mg 2290%
Calcium 266.5mg 27%
Amount Per 100 g
Calories 111.61 Kcal (467 kJ)
Calories from fat 41.72 Kcal
% Daily Value*
Total Fat 4.64g 52%
Cholesterol 17.86mg 43%
Sodium 135.79mg 41%
Potassium 154.34mg 24%
Total Carbs 7.88g 19%
Sugars 1.74g 50%
Dietary Fiber 1.16g 34%
Protein 8.14g 118%
Vitamin C 8.2mg 99%
Vitamin A 0.7mg 172%
Iron 56.8mg 2290%
Calcium 36.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top