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Turkey & Pesto Ravioli with Fresh Tomato Sauce


Pampered Chef

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Rate this recipe 3.7/5 (6 Votes)


  • 6 oz (175 g) 93% lean ground turkey
  • 1 1/2 cups (375 mL) loosely packed
  • fresh basil leaves
  • 1/2 cup (125 mL) loosely packed
  • fresh parsley
  • 5 garlic cloves, peeled, divided
  • 3 shallots, divided
  • 1 1/2 cups (375 mL) plus 2 tbsp (30 mL)
  • unsalted chicken stock, divided
  • 1/2 oz (15 mL) Parmesan cheese, grated
  • 1/4 cup (50 mL) mascarpone cheese, divided
  • 1/2 tsp (2 mL) coarsely ground black pepper,
  • divided
  • 24 round wonton wrappers
  • 1/2 cup (125 mL) dry white wine such as
  • Sauvignon Blanc
  • 2 cups (500 mL) grape tomatoes
  • 2 tsp (10 mL) sugar
  • Shaved Parmesan cheese and thinly sliced
  • fresh basil leaves for garnish (optional)


Servings 4


Step 1

1. For ravioli, place turkey in Bowl; microwave, uncovered, on HIGH 3–4 minutes or until no longer pink. Break up turkey using Chopper. Drain well and return to batter bowl. Place basil, parsley, two of the garlic cloves, one of the shallots and 2 tbsp of the stock in Manual Food Processor; cover and pump handle until finely chopped. Add herb mixture, parmesan cheese, 2 tbsp of the mascarpone cheese and ¼ tsp of the black pepper
to turkey; mix well.

2. Place 12 wonton wrappers on flat side of Large Grooved Cutting Board. Using level Medium
Scoop, scoop turkey mixture onto centers of wrappers; lightly brush edges with water. Place
remaining wrappers over filling, pressing around filling. Using rounded edge of (2 ½-in.) Biscuit Cutter, press around filling to seal firmly.

3. Finely chop remaining shallots using Food Chopper. Spray (12-in.) Skillet with olive oil. Add remaining shallots and remaining garlic pressed with Garlic Press;
cook and stir over medium heat 60–90 seconds or until fragrant. Stir in wine; cook 1 minute. Add
remaining 1½ cups stock, tomatoes and sugar; cook, covered, 3–4 minutes or until tomatoes begin to burst. Crush tomatoes with Chopper. Stir in remaining mascarpone and black pepper. Add ravioli to Skillet; cook, covered, 3–4 minutes or until tender, gently swirling Skillet to coat ravioli with sauce. Garnish with additional Parmesan and basil, if desired. Serve immediately.

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