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With the kiddos heading back to school soon, now is the time to start thinking about lunches and dinners. That means scouring the internet for delicious (read: Kids will actually eat) meals that are nourishing and energy-giving. Well, you can start *and* stop your search here, because we’ve teamed up with Jennie-O to bring you some family-approved ground turkey recipes. We’ve got a turkey ravioli tutorial (nothing quite compares to homemade pasta, IMO) that will make your kids’ dinner request list, plus nine other crowd pleasers your fam will eat right up.
In its Make The Switch® campaign, Jennie-O encourages people to switch to turkey in favorite family recipes. Turkey is a lean option, and when combined with the right ingredients, chances are your family won’t even notice the difference! We’re certainly not willing to sacrifice taste (and neither should you), so we’re happy to report that these recipes get allll the thumbs up.
— 1 1/2 cups semolina flour
JENNIE-O RAVIOLI RECIPE
— 1 teaspoon salt
— 3 large eggs
— 2 Tablespoons water
— 2 Tablespoons olive oil
Turkey and Ricotta Filling Ingredients:
— 1 pound JENNIE-O® Lean Ground Turkey
— 2 Tablespoons olive oil
— 1 teaspoon garlic powder
— ½ teaspoon salt
— ½ teaspoon pepper
— fresh basil, finely chopped
— fresh thyme, finely chopped
— ½ cup ricotta cheese
Grab all your pasta and turkey filling ingredients and let’s make some ravioli!
Making the Dough: Pour the semolina flour and a teaspoon of salt onto your countertop or other flat surface and form a flour mound with a well in the middle. Whisk together two eggs (leaving one for later), water and olive oil in a separate bowl, then pour into the well. Slowly mix the eggs into the flour until evenly incorporated into a thick consistency. Knead the dough with your hands onto a floured surface for 8-10 minutes until it is firm and no longer sticks to the surface. Wrap your kneaded dough in plastic wrap and let rest at room temperature for 30 minutes. Next, you can prepare your turkey filling while you wait!
Preparing the Filling: Heat olive oil in a saucepan on the stove. Reduce heat to medium and place the ground turkey in the pan, mixing and breaking up the turkey with a spatula constantly as it cooks. When the turkey looks cooked on the outside and is broken up into small even pieces, mix in the garlic powder, salt, pepper, finely chopped thyme and basil, and continue cooking for a few minutes until fully cooked and the mix reaches 165 degrees Fahrenheit as measured by a meat thermometer. Take the pan off the heat and let it cool down while you roll out your pasta.
Rolling Out the Pasta: Roll out your ball of dough onto a floured surface using a rolling pin and continue to roll until it’s about ⅛ inch thick. Fold the dough over itself into thirds and roll out again to ⅛ inch thick. Repeat one more time to get a long, ⅛-inch-thick rectangle of pasta.
