Surprisingly Fresh Idea for Turkey Leftovers!

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Make Surprisingly Fresh Idea for Turkey Leftovers!

After the second day or so of eating Thanksgiving leftovers, you most likely will still have turkey left.  I would freeze a portion of the left over turkey as it really does thaw and cook up beautifully again....think warmed up and served of toast with gravy mmmm, or you could make this delicious and most unexpected dish.  

Turkey and Butternut Squash Ravioli

Ingredients

Turkey and Butternut Squash Filling

1 turkey leg uncooked(or use dark meat from Thanksgiving)

1/2 of a small onion chopped

2 garlic cloves

1 butternut squash (or cooked and leftover from Thanksgiving)

1 3/4 oz of Parmesan

1/4 oz of parsley

2 tbsp of olive oil

salt

pepper

Poaching Liquid

1 tbsp. of thyme

2 bay leaves

1 carrot

1 onion

1 celery stick

1 leek

1 clove of garlic

Ravioli

1 3/4 cup of fine flour

6 egg yolks

1 egg

1 tbsp of olive oil

1 tbsp of water, cold

1 pinch of salt

To Serve

2 sticks (4 ozs. each) of unsalted butter

18 sage leaves

3/4 oz of pine nut

Parmesan

3/4 cup of olive oil

Directions

Pasta Dough 

Place the flour into a large bowl and make a well in the middle. Pour 4 of the egg yolks into the well, along with the egg, olive oil, cold water and salt. Slowly start to fold the flour in from the edges.

Carefully continue to fold the mixture until it starts to form a dough. As it comes together, tip the mix onto the table and knead for about 4 or 5 minutes until smooth. Cover with plastic wrap or use straight away.  Or buy pre-made pasta dough or substitute wonton wrappers.

Butternut Squash

Preheat the oven to 400°F. Cut the butternut squash in half and remove seeds, score with a knife and brush with olive oil. Place the butternut squash, cut-side up, in a baking dish. Cover with tin foil and roast in the oven until tender.  About an hour

Remove the butternut squash from the oven and allow to cool slightly. Using a tablespoon, scoop out the squash into a large bowl. With a fork, mash the flesh of the squash until smooth, then set aside until needed.  Or use already made and left over butternut squash from Thanksgiving.

Turkey Leg 

Bring a pot of cold water to boil with the thyme, bay leaves, carrot, onion, celery stick, leek and garlic bulb. Once boiling, turn down the heat and simmer for 10 minutes. Turn off the heat and leave to cool in the liquid. Or use dark meat left over from Thanksgiving skipping the poaching step all together.

Once cool, remove the skin from turkey leg and discard. Shred the meat into bite size pieces, removing all bones and sinew.

Heat the olive oil in a large pan over medium heat. Once hot, saute' the onion and garlic together until softened, but with no color. Remove the pan from the heat and add the turkey, butternut squash, cheese, parsley, salt and pepper and mix until combined.

Allow the filling mixture to cool. Weigh the filling mixture out into 1 3/4 oz balls.

Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic.

Use the 2 remaining egg yolks to make egg wash. Have a 3-1/8 in round pastry cutter or square ravioli stamp ready.

To make the ravioli, cut your sheets of rolled pasta into 21 inch lengths. Place a sheet of pasta on a lightly floured work surface and brush lightly with the egg wash. Place balls of the turkey mixture in two rows with gaps between each one. There should be 10-12 balls of filling in total evenly spaced on the sheet of pasta.

Take another sheet of pasta and gently cover the turkey balls that have been placed on the base sheet. Stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each turkey ball to form a dome.

Using the pastry cutter or ravioli stamp, cut out the raviolis around the turkey balls. Pick each ravioli up individually and using your thumb and forefinger, gently squeeze out any air and seal the edges. Store on a tray lined with a clean kitchen towel. Repeat the process until all of the turkey mix is enclosed.

Toast the pine nuts until golden brown and set aside. Bring a large pot of water to a boil. Add the ravioli and cook for about 4 minutes, until they are tender and rise to the top. Use a large slotted spoon to gently lift the ravioli from the water.

While the ravioli are cooking, finely chop half the sage. Heat the butter until it browns (not burns), remove from the heat and add the sage leaves.

In a separate pan, fry the remaining sage leaves in hot olive oil until crisp and drain on absorbent kitchen towel. Add the ravioli to the brown butter pan (used for the chopped sage leaves) and toss gently to coat.

Transfer the ravioli’s onto warm plates, finish with more brown butter, sage leaves, pine nuts and grated Parmesan. Serve immediately with a green salad.

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