Turkey & Cranberry Ravioli Recipe
Golden Ravioli’s Marketing and Customer Relations Manager Renee and guest blogger, Anita Parise had fun together in the kitchen, experimenting with a new, original recipe. Their goal was to create a festive dish that was a little naughty, but mostly nice for the holiday season.
This recipe is a perfect match between sweet and savoury flavours. Alluring because it is both familiar and yet foreign.
In the filling you can taste the sweetness of the onion and cranberries with a hint of tartness, while the pecorino lends a pleasant and sharp saltiness. You will find that the sugo is delicate and compliments the contrasting flavours with the creamy, fruitness of the prosecco.
To our GR fans, this turkey and cranberry ravioli dish represents to us the essence of an Australian Christmas. We hope that you enjoy it as much as we did creating it.
Available in 800g portions.
Serving suggestion: 4 – 8 Christmas guests
100g is ideal for an entrée but your guests will want a main size (hehe) so double it!
We roasted the turkey breast with fresh sage, caramelised the onions, added fresh parsley some pecorino and cranberries to make the ravioli filling.
Here’s how we recommend you serve it 😊.
Check out our ‘behind-the-scenes’ video here.
- 800g of Golden Ravioli Turkey & Cranberry Ravioli ($15.00)
- 500ml sugo al pomodoro (Which you can also get from GR)
- 1/2 cup of prosecco (A sparkling white wine made in the region of Treviso - delish!)
- 200g of mascarpone cheese (An Italian version of cream cheese)
- A bunch of continental parsley, chopped finely
- 1/4 cup of cranberries (dried), coarsely chopped
- Pecorino Romano (An Italian cheese made from sheep's milk - a young crumbly type is preferred)
- Once your large pot of salted water is boiling, cook the ravioli until they are tender but of course ... still firm to the bite.
- While the ravioli are cooking, begin to heat the sugo over a medium flame. Once the sugo comes to boil it's time to add a touch of prosecco - Oh what an aroma!
- Bring the sauce back to the boil and stir in the mascarpone. Continue to stir until the mascarpone has completely dissolved into the sauce.
- Once the pasta is cooked and drained, poor the fragrant sugo over the ravioli and fold through until coated (reserve a little extra sugo for plating).
- Arrange ~ 15 ravioli in the middle of the plate and gently spoon over the extra sugo.
- To serve, add a sprinkling of fresh parsley, drop over the cranberries and add a light (or heavy :)) dusting of pecorino.