Italian

Turkey and Pesto Ravioli is for Dinner.

Turkey and Pesto Ravioli takes 40 minutes to prepare.

Turkey and Pesto Ravioli takes 10 minutes to cook.

Turkey and Pesto Ravioli makes 12 servings.

The ingredients for Turkey and Pesto Ravioli are:

Ravioli Filling:
2 lbs ground turkey
1 Cup prepared pesto
2 shallots, diced
4 oz goat cheese

1 recipe fresh egg pasta

6 cups marinara or tomato sauce

Here is how you make Turkey and Pesto Ravioli:

Cook turkey in microwave until no longer pink, about 4-5 minutes on high, stopping occasionally to break turkey up into small pieces. Drain off any fat. Add pesto, shallots, and goat cheese. Mix well. Roll out fresh egg pasta into thin sheets. Place about one-half tablespoon of filling onto a sheet, about an inch apart. Cover with another sheet of pasta and press to seal around filling. Cut out with a ravioli cutter or biscuit cutter. Freeze or cook immediately. Cook pasta for 2-3 minutes in salted boiling water. Heat marinara or tomato sauce in a separate saucepan and add cooked ravioli to warm through. Top with shaved Parmesan and fresh basil, if desired (not included in recipe calculation). Serving Size: Makes about 12 servings of 4-5 raviolisNumber of Servings: 12Recipe submitted by SparkPeople user JOSIE-BELL.

The nutritional information for Turkey and Pesto Ravioli is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 420.2

• Total Fat: 16.6 g
• Cholesterol: 87.2 mg
• Sodium: 979.7 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.4 g
• Protein: 28.9 g

Turkey and Pesto Ravioli is Italian cuisine.