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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s