Turkey Pesto Ravioli


Okay before my friends hold an intervention, I know I’m addicted to pestos of any kind. Basil, mushroom, multi-herb, sundried tomato Ahhhhhhhhhhhh! So its probably no surprise my quick and easy meal for the week involves pesto! I made this with mini cheese ravioli but any stuffed pasta works as well. Enjoy! Cindy

Turkey Pesto Ravioli
These flavors blend wonderfully together. Omit the turkey for a delicious vegetarian version.
1/2lb Ground Turkey
2 cups Broccoli Florets, chopped
1/4 cup Roasted Red Peppers, diced
1/2 cup Pesto, fresh or bottled
1 13-ounce bag frozen mini Ravioli or Tortellini
2 Tlbs olive oil
1. Start water for pasta. When water boils, cook pasta according to package directions. Drain.
2. While water is heating, sauté turkey and broccoli with oil in a large fry pan over medium heat until turkey is no longer pink and broccoli is crisp-tender(about 10 minutes). Reduce heat to low then add pesto and peppers. Stir occasionally until sauce is thoroughly heated.
3. Combine ravioli with turkey mixture, stir and serve. Sprinkle with grated Parmesan if desired.

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