Golden Parmesan Turkey and Mushroom Ravioli

Name: Golden Parmesan Turkey and Mushroom Ravioli with Creamy Spinach Sauce
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Turkey Breast Portions; 350 g Mushroom Ravioli; 200 g Mixed Mushrooms; 56 g Baby Spinach; 1 unit(s) Shallot; ½ cup Parmesan Cheese, shredded; 237 mL Cream; ⅔ cup Panko Breadcrumbs; 4 tbsp Mayonnaise; 1 tbsp Cream Sauce Spice Blend; 1 unit(s) Chicken Broth Concentrate; 1 tbsp Zesty Garlic Blend; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Creamy Spinach Sauce

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Crispy Parmesan-crusted turkey cutlets are only half of the dynamic duo in tonight's dinner. The other half is just as exciting – you'll get a double dose of mushrooms with mushroom-filled ravioli blanketed in a creamy mixed mushroom-laced sauce.

Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Turkey breast • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Spinach • Shallot • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

Allergens:

Wheat

•Egg

•Milk

•Mustard

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

350 g

Mushroom Ravioli

(Contains: Wheat, Egg, Milk May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Egg, Fish)

200 g

Mixed Mushrooms

56 g

Baby Spinach

1 unit(s)

Shallot

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

237 mL

Cream

(Contains: Milk)

⅔ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

4 tbsp

Mayonnaise

(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 tbsp

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1570 kcal

Fat94 g

Saturated Fat40 g

Carbohydrate91 g

Sugar8 g

Dietary Fiber8 g

Protein74 g

Cholesterol335 mg

Sodium2290 mg

Trans Fat1.5 g

Potassium1750 mg

Calcium400 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Shallow Dish

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Strainer

Cooking Steps

PDF

Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, thinly slice mushrooms.
Peel, then cut shallot into 1/4-inch pieces.
Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)

Add panko and half the Parmesan to a shallow dish.
Pat turkey dry with paper towels then, if applicable, cut into 2 (4) equal pieces by carefully slicing into the centre of each turkey breast parallel to the cutting board.
Season both sides of turkey with Zesty Garlic Blend, salt and pepper.
Coat turkey all over with mayo. Working with one piece of turkey at a time, firmly press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches if needed.) Sear until golden-brown,1-2 min per side. While turkey sears, line a baking sheet with parchment paper.
Remove from heat and transfer turkey to prepared baking sheet. Carefully rinse out pan.
Roast turkey in the top of the oven until cooked through and golden, 7-10 min.**

While turkey roasts, reheat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
Add mushrooms and shallots. Season with salt and pepper. Cook stirring often until softened, 3-4 min.

Sprinkle Cream Sauce Spice Blend over mushrooms. Stir to coat. Add cream and stock concentrate. Cook, stirring often until sauce is simmering and thickens lightly, 2-3 min.
While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 1-3 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain ravioli.

Add spinach, ravioli and remaining Parmesan cheese to pan with sauce. Stir until spinach wilts, 1 min. Season to taste with salt and pepper. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Thinly slice turkey.
Divide ravioli between plates. Top with turkey.