BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 23 2010
Baked Cheese Turkey Ravioli
1 package (9-ounce size) fresh or frozen four-cheese ravioli
3 cups baked turkey cut into 1/2 -inch-by-2-inch strips
1/4 cup thick sliced green onions
2 tablespoons butter
3 cups sliced mushrooms (cremini, shiitake, maitake, trumpet or oyster)
1 clove garlic, minced
1/2 teaspoon crumbled dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cup grated sharp Cheddar cheese
4 tablespoons butter
4 tablespoons flour
1 cup chicken stock
2 cups heavy cream
1/2 teaspoon salt
2 pinches nutmeg
Preheat oven to 350 degrees F. Butter or oil a 12-by-9-by-3-inch gratin dish, oval or square.
Prepare cream sauce and set aside (recipe follows).
In a large pot of boiling water, cook ravioli according to package directions. Drain well, then scatter evenly into baking dish. Distribute turkey and green onions among ravioli.
Melt 2 tablespoons of butter in a large skillet over moderately high heat. Add mushrooms, garlic, oregano, salt and pepper and saute until liquid evaporates and mushrooms are tender, 6 to 8 minutes.
Fold mushrooms throughout ravioli mixture. Sprinkle shredded cheese and cream sauce over ravioli. Bake in middle of oven for 25 to 30 minutes, or until hot and bubbly.
For Cream Sauce for Baked Cheesy Turkey Ravioli: Melt butter in a saucepan or on top of a double broiler over moderate heat. Whisk in flour and cook until mixture is foamy.
Whisking constantly, stir in chicken stock, cream, salt and nutmeg. Bring to a boil and simmer, stirring until thickened, 3 to 5 minutes.