This recipe is a great way to repurpose your Thanksgiving leftovers into something new and delicious that will have your family wishing for more turkey well into the new year. These raviolis are warm, satisfying and comforting all at the same time. I use fresh pasta for my ravioli but feel free to use wonton wrappers if you don’t feel up to the fresh pasta task.
Last week, I had a “pre-Thanksgiving” turkey. The turkey was great but what do you do with the rest of the 10 pounds of poultry? I love turkey pot pie (stay tuned for that recipe in the near future) and turkey stew but I was searching for something a little different.
Turkey And Mashed Potato Ravioli With Mushroom Cream Sauce
1 ½ cups leftover mashed potatoes
1 ½ cups leftover turkey breast, diced
1 tablespoon basil
1 tablespoon fresh parsley
¼ cup diced yellow onion
3 cloves finely minced garlic
1 teaspoon salt plus more to taste
½ teaspoon freshly cracked black pepper
Pinch of freshly chopped rosemary
1 teaspoon fresh thyme leaves
1/3 cup olive oil
¼ cup shredded mozzarella cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon freshly grated parmesan cheese
1 tablespoon freshly grated romano cheese
In a small skillet, over medium heat, combine olive oil, onion, garlic and salt. Cook until just translucent. Remove from heat, let cool a couple of minutes, then mix (do not strain off oil) together with mashed potatoes, parsley, basil, rosemary, cheeses and egg. Once well-combined, stir in turkey breast. Set aside and prepare pasta dough.
1 ¼ cup flour
Pinch of salt
Two egg yolks
3-4 tablespoons room temperature water
Combine flour, salt and egg yolks, then add in just enough water, one tablespoon at a time to form a stiff dough. On a lightly floured board, roll dough out as thinly as possible. Spoon ravioli filling by teaspoon on to dough, leaving enough room around the edge to make the ravioli. Beat one egg, then brush on to dough around the filling. Place another layer of dough on top and pressing dough around the sides of the ravioli. Cut ravioli to desired size and shape and crimp edges with a ravioli crimper or a fork.
12 mushrooms, sliced
2 cloves garlic, finely minced
1 teaspoon salt
½ teaspoon pepper
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
2 sprigs fresh thyme leaves, crushed
¼ cup white wine
1 cup whipping cream
4 cups water
In a large skillet on medium heat, melt together butter and olive oil. Add in mushrooms, salt, pepper and garlic. Cook just until mushrooms are tender. Sprinkle flour over the top of mushrooms and cook 2-3 minutes, stirring constantly to cook off the raw flour flavor. Pour wine into pan to deglaze and cook for 2 more minutes. Add in whipping cream and cook just until mixture begins to boil. Stir in water, basil, thyme and parsley and bring mixture to a full boil. Place raviolis in the pan and cook for 7-10 minutes or until tender. Remove pan from heat to allow sauce to thicken.
Serve with a little French bread.