Butternut Squash Ravioli With Hazelnut-Cranberry Crusted Turkey

Ingredients

For the Turkey

• 1 lb turkey cutlets, thin and small for quick cooking
• 1/2 cup cream
• 1/2 cup hazelnuts
• 1/2 cup cranberries, dried
• 1/2 cup panko
• salt
• pepper
• nonstick cooking spray

For the Ravioli

• 1 (8 ounce) package wonton wrappers

• 1 1/2 cups butternut squash, roasted and pureed with no seasoning
• 1/2 cup ricotta cheese, fresh and drained
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg, fresh ground
• 3 chopped sage leaves
• 1 tablespoon brown sugar
• salt
• pepper

For the Sauce

• 1/4 lb butter
• 6 sage leaves, roughly chopped
• 1 cup cream
• 1/4 cup white wine
• 1/4 cup hazelnuts, toasted and roughly chopped
• salt
• pepper

Directions

1. 1

   This is a multi-step recipe, hang in t here --

2. 2

   First, the turkey --

3. 3

   Place the hazelnuts, cranberries, and panko crumbs in a food processor. Process until a uniform dry mixture is achieved.

4. 4

   Build a breading station with milk in one container and dry ingredients in a second. Dip each cutlet in the milk first and then in the hazelnut-cranberry mixture. Coat well. Place each cutlet on a baking sheet covered with non-stick spray (or parchment paper). Bake in oven at 350 degrees for about 20-25 minutes, or until at the desired doneness. Be very careful as the sugar in the cranberries will burn -- this is why I didn't not cook the cutlets on the stove.

5. 5

   When finished, pull out of oven and set aside to cool.

6. 6

   Next, the Raviolis --

7. 7

   Mix together the squash, cheese, cinnamon, nutmeg, sage leaves, brown sugar, and some salt and pepper in a large bowl.

8. 8

   Form your raviolis by placing spoonfuls in side of each wonton wrapper (or your own ravioli dough) and sealing with a bit of water. Feel free to experiment making them any size and shape that is appealing to you.

9. 9

   Place the raviolis in parchment covered asian steamer baskets. Steam for about 5 minutes until dough is cooked through. Set aside.

10. 10

    On to the Sauce --

11. 11

    In a large sautee pan, melt butter on medium-low and cook until it is a golden color. Be VERY carful not to burn. Add wine and cook for a few more minutes.

12. 12

    In a separate pan, bring cream and sage leaves up to a simmer, do not boil.

13. 13

    Add cream mixture to the butter mixture, and season with salt and pepper. Add Hazelnuts and cook for a few more minutes at medium - low heat until all ingredients are thickened and incorporated. Turn off heat.

14. 14

    Serve dish by arranging the sauce, raviolis, and turkey on a plate in an appealing fashion. I garnished with chopped parsley, sage, and a few cranberries.