Turkey Cutlets With Fried Ravioli

Recipe Ingredients

1		Fresh ravioli - (12 to 14 oz)
		= (filled with cheese, spinach or
		Mushroom and cheese)
		Salt - as needed
1 cup	62g / 2.2oz	Cornmeal
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano or Romano
1/2 teaspoon	2.5ml	Freshly-grated or ground nutmeg
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
1 1/3 lbs	605g / 21oz	Turkey cutlets
2 tablespoons	30ml	Fresh rosemary leaves - chopped
		= (the yield of a few sprigs, stripped)
		Coarsely-ground black pepper - to taste
		Fresh bay leaves - 1 for each cutlet
		= (or small dried bay leaves)
2		Lemons - zested and juiced
1 cup	237ml	Dry white wine or dry vermouth
		Rapini With Golden Raisins - (see recipe)

Recipe Instructions

Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente.

Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.

While pasta is working, preheat a large skillet for cutlets over medium to medium-high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet.

Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate.

Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with Rapini With Golden Raisins or a green tossed salad.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C24) - from the TV FOOD NETWORK

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