Turkey sage ravioli with mushroom-zucchini sauce - cc

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine
1 pounds Ground raw turkey, thawed if frozen
1 small Onion, finely chopped
2 Clove garlic, finely chopped
¼ cup Packaged unseasoned bread
½ To 3/4 C fresh sage leaves
2¼ To 2 1/2 C unsifted all purpose flour
¼ teaspoon Salt
¼ cup Water crumbs
2 tablespoons Chopped fresh parsley leaves
½ teaspoon Salt
¼ teaspoon Ground black pepper
1 large Egg white
3 larges Egg whites
2 tablespoons Olive oil
Mushroom-Zucchini Sauce (recipe follows)
1 tablespoon Vegetable oil

Directions

TURKEY FILLING

SAGE RAVIOLI DOUGH

1. Prepare Turkey Filling: In large skillet, melt margarine. Add turkey and brown well. Stir in onion and garlic; cook until tender and all liquid evaporates. Remove from heat. Stir in bread crumbs, parsley, salt, and pepper; cool slightly. Stir in egg white. Transfer turkey filling to bowl; cover and refrigerate until cold.

2. Prepare Sage Ravioli Dough: In food processor with chopping blade, process ½ C sage leaves (if you like sage, use more) until finely chopped. Add 2 C flour and the salt; process to mix. In 1 cup measuring cup, beat water, egg whites, and oil until well mixed. With food-processor blade whirling, add egg mixture through the feed tube.

It should form a dough that balls up; if it's too sticky, add more flour. On lightly floured surface, knead dough a few minutes or just until smooth. Wrap with plastic wrap; let dough stand 1 flour.

3. Cut Ravioli dough into 4 pieces. Dust pieces with flour; cover with plastic wrap to keep them moist. Flatten one piece into a 4-inch square, about ¼-inch thick. Set the smooth roller of a pasta machine at the widest opening. Dust the square with flour and feed it through the rollers. Fold dough crosswise into thirds; press together and reshape to a 3½-inch square. Insert an open end of the square through the rollers again. Repeat rolling and folding 8 more times, dusting with flour when necessary. After the last rolling, the dough should be a smooth and elastic 7 by 4 ½-inch rectangle.

4. Turn the dial one notch thinner and feed the dough through the rollers, dusting it with flour, if necessary, to prevent it from sticking. Continue to feed the dough through the rollers, turning the dial one notch thinner each time, until the dough is a long strip about 5 ½ inches wide. Cut dough crosswise in half, then fold each half lengthwise into a narrow strip. Turn the dial one notch wider and feed the strips through the rollers once. Turn the dial one notch thinner and roll dough until it is at least 3 inches wide.

5. To make ravioli, place sage dough on lightly floured board or surface. Cut dough into 3-inch squares. Mound 1 slightly rounded teaspoonful of Turkey Filling in center of each square. Brush the dough around the filling with some water; fold dough diagonally in half to cover the filling, forming a triangle. Press gently around the filling to expel any air pockets and to seal dough. Place the filled Ravioli in one layer on a floured, cloth-lined tray or jeUy-roll pan. Continue filling and folding strips of dough to make more ravioli. Repeat with remaining 3 pieces of dough. Let ravioli dry uncovered, turning occasionally, for up to 1 flour at room temperature, or refrigerate overnight, covered with a towel and then plastic wrap.

6. Meanwhile, prepare Mushroom Zucchini Sauce (recipe follows). To cook ravioli, in 5-quart kettle, bring 3 or 4 inches water to boiling. Add oil and a quarter of the ravioli, and cook 2 to 3 minutes (longer if ravioli were refrigerated) or until the pasta is just tender. With slotted spoon, remove ravioli, drain well, and place on tray. Repeat with remaining ravioli. For each serving, spoon some of the sauce onto a plate, and arrange ravioli on top.

Mushroom-Zucchini Sauce: In heavy 3-quart saucepan, melt 2 T margarine over medium heat. Add ½ lb mushrooms, finely chopped; saute until tender. Stir in 1 medium size zucchini, cut into julienne strips; ¼ t dried thyme leaves; and ¼ t ground black pepper.

Saute 1 minute. Combine 2 C chicken broth and 2 T cornstarch until smooth. Stir into mushroom mixture. Heat to boiling, stirring constantly.

MAKES 12 APPETTZER OR 6 MAIN-DISH SERVINGS Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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