Turkey & Swiss Chard Ravioli with Sage Cream Sauce 1


turkey swiss chard ravioli

I was planning on creating a chicken broth based cream sauce with lemon, wine and garlic. But it was not meant to be. Oblivious to the fact that I was using light cream, and not heavy, I made a big fat sauce-fail instead. It started out fine, until I poured in the cream and the whole thing turned into a pan of curdled-grossness. Lemon + light cream = YUCK. Austin had to come in and invent a whole new sauce while I finished constructing the little raviolis.

 

Making ravioli takes a little more time than my usual dinner recipes, but I’m ok with that for a couple reasons.

 

  1. They are fabulous.
  2. Dinner the following night took practically no effort.

 

Add the leftover filling to a pot of crushed tomatoes, and let it simmer into a nice pasta sauce. Boil some fusilli, and you have dinner in 20 minutes!

 

Turkey & Swiss Chard Ravioli with Sage Cream Sauce 

Serves 4: Makes 16 ravioli

 

Ravioli Dough:

  • 1 ½ cups flour
  • 3 large eggs (divided)
  • 2 Tbsp water (divided)
  • ½ tsp olive oil
  • ¼ tsp salt

Filling:

  • ½ lb Ground turkey
  • 1 bunch Swiss chard
  • ½ cup Scallions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 oz Parmesan cheese, grated
  • 1 Tbsp Apple cider vinegar
  • 1 tsp Worcestershire sauce
  • Sesame oil
  • Olive oil
  • 1/8 tsp Cayenne
  • ¼ tsp Celery seed
  • Salt & pepper
  • 1 ½ tsp Cumin
  • ½ tsp coriander
  • 1 tsp oregano

Sage Cream Sauce:

  • 2 Tbsp shallots, minced
  • 2 cloves garlic, minced
  • 8 Tbsp unsalted butter
  • 1 tsp dried sage (or 1 Tbsp fresh)
  • 1Tbsp flour
  • ½ cup white wine
  • 1 cup light cream
  • ¼ cup beef broth
  • dash of paprika

 

swiss chard

 

Cut out the swiss chard stems from the leaves. Thinly slice and sauté for 5 minutes over low medium heat, in olive and sesame oil. Chop the leaves and add to the pan once the stems have softened. Saute another 5 minutes with salt and pepper. Pour into strainer and let excess moisture drain while cooking the turkey.

 

sauteed chard

 

chard in strainer

 

Sauté scallions and garlic for 3-5 minutes in olive oil. Add the ground turkey, apple cider vinegar, worcestershire sauce, salt, pepper and spices. Sauté until turkey is fully cooked, about 15 minutes.

 

Remove from heat, stir in swiss chard and parmesan.   Set aside to cool, then refrigerate.

 

turkey and chard

 

In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed.  Add the oil and water until it forms a dough and begins to pull away from the sides. Remove dough and shape into a ball.

 

dough in food processor

 

On a lightly floured surface, knead dough 1-2 minutes or until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.

 

To make the sauce, heat 4 Tbsp of butter in a skillet and sauté the shallots and sage until softened, about 5 minutes.  Whisk in the flour and wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5­ minutes). Pour in the cream and beef broth, and simmer over low heat until sauce is thick and creamy, about 6­ minutes. Stir in remaining 4 Tbsp butter. Season to taste with salt, pepper and paprika.

 

Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a 14-inch square, as thinly as you can. If you have a pasta roller, go with that! Cut into 16 evenly sized squares. My dough was a bit rounded in the corners, so I just went with it and matched them up for a few triangular ravioli.

 

cut ravioli squares

 

For the egg wash, beat one egg with 1 tsp water.

 

Brush one side of a ravioli square with the egg wash, and then place a spoonful of the turkey & swiss chard filling on top. Seal with another square of ravioli dough by pressing around the edges and then crimping with a fork. It’s not only for prettiness; the crimping ensures the ravioli stay together during boiling.

 

fill ravioli

crimp edges

raw ravioli

 

Dust the ravioli with flour to prevent them from sticking to each other.

Bring a large pot of salted water to a boil. Cook ravioli 5-6 minutes, in two batches.

Serve with sage sauce.

 

turkey swiss chard ravioli

turkey swiss chard ravioli

 

Turkey & Swiss Chard Ravioli with Sage Cream Sauce
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Prep time:
Cook time:
Total time:
 
Savory swiss chard and turkey with a dash of tanginess and parmesan, wrapped up in homemade ravioli pasta and served with a rich sage cream sauce.
Ingredients
  • 1 ½ cups flour
  • 3 large eggs (divided)
  • 2 Tbsp water (divided)
  • ½ tsp olive oil
  • ¼ tsp salt
  • ----------
  • ½ lb Ground turkey
  • 1 bunch Swiss chard
  • ½ cup Scallions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 oz Parmesan cheese, grated
  • 1 Tbsp Apple cider vinegar
  • 1 tsp Worcestershire sauce
  • Sesame oil
  • Olive oil
  • ⅛ tsp Cayenne
  • ¼ tsp Celery seed
  • Salt & pepper
  • 1 ½ tsp Cumin
  • ½ tsp coriander
  • 1 tsp oregano
  • ----------
  • 2 Tbsp shallots, minced
  • 2 cloves garlic, minced
  • 8 Tbsp unsalted butter
  • 1 tsp dried sage (or 1 Tbsp fresh)
  • 1Tbsp flour
  • ½ cup white wine
  • 1 cup light cream
  • ¼ cup beef broth
  • dash of paprika
Instructions
  1. Cut out the swiss chard stems from the leaves. Thinly slice and sauté for 5 minutes over low medium heat, in olive and sesame oil. Chop the leaves and add to the pan once the stems have softened. Saute another 5 minutes with salt and pepper. Pour into strainer and let excess moisture drain while cooking the turkey.
  2. Sauté scallions and garlic for 3-5 minutes in olive oil. Add the ground turkey, apple cider vinegar, worcestershire sauce, salt, pepper and spices. Sauté until turkey is fully cooked, about 15 minutes.
  3. Remove from heat, stir in swiss chard and parmesan. Set aside to cool, then refrigerate.
  4. In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. Add the oil and water until it forms a dough and begins to pull away from the sides. Remove dough and shape into a ball.
  5. On a lightly floured surface, knead dough 1-2 minutes or until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.
  6. To make the sauce, heat 4 Tbsp of butter in a skillet and sauté the shallots and sage until softened, about 5 minutes. Whisk in the flour and wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5 minutes). Pour in the cream and beef broth, and simmer over low heat until sauce is thick and creamy, about 6 minutes. Stir in remaining 4 Tbsp butter. Season to taste with salt, pepper and paprika.
  7. Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a 14-inch square, as thinly as you can. If you have a pasta roller, go with that! Cut into 16 evenly sized squares. My dough was a bit rounded in the corners, so I just went with it and matched them up for a few triangular ravioli.
  8. For the egg wash, beat one egg with 1 tsp water.
  9. Brush one side of a ravioli square with the egg wash, and then place a spoonful of the turkey & swiss chard filling on top. Seal with another square of ravioli dough by pressing around the edges and then crimping with a fork. It’s not only for prettiness; the crimping ensures the ravioli stay together during boiling.
  10. Bring a large pot of salted water to a boil. Cook ravioli 5-6 minutes, in two batches.
  11. Serve with sage sauce.

 

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