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Shredded Turkey Ravioli with Crispy Sage and Hazelnut Butter

Recipe

Leftover turkey just had a glow up. Tossed with buttery hazelnuts, crispy sage and loads of cheese - this ravioli is fast, rich and deeply satisfying.

Serves: 4 people | Cooking time: 25 minutes

Main

Ingredients

  • 400 g Leftover Turkey
  • 500 g Spinach and Ricotta Ravioli
  • 10 g Fresh Sage
  • 50g Hazelnuts
  • 80 g Butter
  • 1 Lemon
  • 80 g Parmesan
  • Salt
  • Black Pepper

  

Method

  1. Grate the Parmesan. Zest the lemon, then cut it in half and squeeze the juice into a small bowl.
  2. Bring a large pot of salted water to the boil.
  3. Shred the turkey. Pick the sage leaves from their stalks. Roughly chop the hazelnuts.
  4. Add the butter to a frying pan set over a medium heat. Once foaming, stir in the hazelnuts and cook for 3-4 mins until toasted. Add the sage leaves and cook until crispy and dark green. Use a slotted spoon to lift the sage and hazelnuts out onto a plate, leaving the butter in the pan.
  5. Tip the turkey into the pan with the butter and fry for 6-7 mins until golden and starting to crisp.
  6. Drop the ravioli into the boiling water and cook following pack instructions.
  7. Use a slotted spoon to transfer the cooked ravioli straight into the pan with the turkey. Add a splash of pasta water and stir vigorously until the butter emulsifies into a glossy sauce.
  8. Remove from the heat. Toss the Parmesan through and season with salt, pepper, lemon zest and a squeeze of lemon juice to taste.
  9. Spoon the ravioli between plates and scatter over the crispy sage and toasted hazelnuts.