Turkey Ravioli

In its Make The Switch® campaign, Jennie-O encourages people to switch to turkey in favorite family recipes. So we whipped up this turkey ravioli that is A+ in the flavor department.

1. Pour semolina flour and a teaspoon of salt onto your countertop and form a flour mound with a well in the middle. Whisk together two eggs, water and olive oil, then pour into the well.
2. Slowly mix the eggs into the flour until it becomes a thick consistency. Knead the dough onto a floured surface for 8-10 minutes until firm. Then wrap dough in plastic wrap and let rest at room temp.
3. 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.
4. When the turkey looks cooked on the outside mix in garlic powder, salt, pepper, thyme + basil. Cook until mix reaches 165°F as measured by a meat thermometer. Take pan off the heat + let it cool down.
5. Roll out dough onto a floured surface 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 rectangle of pasta.
6. Cut two equal sheets of the same size from your rolled out pasta. Whisk one egg in a small bowl and brush it onto one of your two pasta sheets.
7. Spoon teaspoons of the cooked ground turkey onto the sheet of pasta in a straight grid.
8. Dollop a teaspoon of ricotta on top of each turkey mound.
9. Carefully lay the second sheet of pasta on top.
10. Press the sheets together in between each mound to force out air bubbles and seal the ravioli.
11. Cut them into squares with a ravioli or pizza cutter, running the blade in straight lines in between each filling mound.
12. Cook in boiling water with a pinch of salt for 8-10 minutes or until your ravioli floats to the top and is al dente. Drain immediately.
13. Top with warm tomato sauce, a sprinkling of good olive oil, shaved parmesan and fresh basil.

From jennieo.com