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Rich Turkey Ragu
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Rich Turkey Ragu

Rich Turkey Ragu

with Ricotta Clouds

Set the table before you start cooking because this pork ragu will be ready to serve before you know it! Rich turkey ragu and al dente rigatoni are topped with savoury clouds of ricotta and delicious Parmesan.

Tags:
Family Friendly
Allergens:
Wheat
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

170 g

Carrot

170 g

Rigatoni

(Contains Wheat)

100 g

Ricotta Cheese

(Contains Milk)

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

370 mL

Crushed Tomatoes

1 tbsp

Garlic Puree

56 g

Onion, chopped

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate95 g
Sugar18 g
Dietary Fiber10 g
Protein50 g
Cholesterol135 mg
Sodium530 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
Peeler
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Colander

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot(use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut carrot into 1/4-inch pieces.

Start veggies and cook rigatoni
2

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.

Start ragu
3

While rigatoni cooks, add turkey to the pan with veggies. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Italian Seasoning, garlic puree, crushed tomatoes and vinegar. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until ragu thickens, 6-7 min.

Assemble ragu
4

When rigatoni is cooked, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain rigatoni. Add rigatoni and reserved pasta water to the pan with ragu. Season with salt and pepper, then stir to combine. Remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish. Use a 9x13-inch dish for 4 ppl.)

Broil ragu
5

Dollop ricotta over ragu, then sprinkle with Parmesan. Broil in the middle of the oven until cheese melts and is golden-brown, 2-3 min.

Finish and serve
6

Divide turkey ragu between bowls.