Scallopini and ravioli


  • 8 portions boneless turkey breast (4 ounces 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 ounces) 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
  • Salt and pepper

Bring 4 quarts lightly salted water to a boil in a large pot. Pound turkey breast pieces to an even 1/4-inch thickness. Heat olive oil in a large sauté pan over medium-high heat. Lightly coat turkey pieces with flour; dip in beaten eggs and then dredge in bread crumbs. When oil is hot and bubbling, add turkey pieces. Let brown about 1 minute, then turn to cook the second side, another 30 seconds. Do not wash sauté pan!

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. Then add cranberries, and sauté until skins begin to burst. Simmer.

Yield: 8 servings

Courtesy of Family Features


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