Turkey Cutlets With Fried Ravioli Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 small onion, chopped

3 tablespoons extra-virgin olive oil

1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped

1/4 cup golden raisins, a couple of handfuls

2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped

1 cup dry white wine or dry vermouth

1/2 teaspoon nutmeg, freshly grated or ground

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese

Fresh bay leaves, 1 for each cutlet or small dried bay leaves

Cooked rapine, recipe follows

1 1/3 pounds turkey cutlets, available in packaged poultry case

1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1(14-ounce) can chicken broth or 2 cups water

Coarse black pepper

1 cup cornmeal, eyeball it

2 lemons, zested and juiced


1/2 teaspoon freshly ground black pepper

2 tablespoons butter

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