SPINACH & RICOTTA RAVIOLI WITH SWEET POTATO PUREE AND SPICY TURKEY SAUSAGE
10-15
min
cooking time
2-3
servings
easy
difficulty

SPINACH & RICOTTA RAVIOLI WITH SWEET POTATO PUREE AND SPICY TURKEY SAUSAGE

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Ingredients

  • 1 package Giovanni Rana Spinach & Ricotta Ravioli
  • 1 large sweet potato
  • 1 tbsp unsalted butter
  • 1 package ground turkey (16 ozs)
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • 2 tbsp good extra virgin olive oil

Spices for sausage:

  • 1 tsp ground cumin
  • 1 tsp freshly ground black peppercorns
  • 1 tsp ground fennel
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dry thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
    (The quantities of spices are just a guide, adjust to your personal taste by adding less or more spices to the mix, this is your magic mix, be brave!)
10-15
min
cooking time
2-3
servings
easy
difficulty

Preparation

Peel and roughly cut sweet potato into cubes (please do not worry about being uniform; it is just going to be pureed).

Cover sweet potatoes with water and boil until soft. Place soft sweet potato into a blender, add butter and a pinch of salt. Puree until very smooth adding a little of the boiling liquid to help the blending process. Place in a container for later.

Place turkey sausage into a bowl, add 2-3 tbsp of spice mix and salt, mix thoroughly, form turkey into 3 oz patties.

Cook the sausage in a skillet with 1 tbsp virgin olive oil over medium-high heat until golden brown on both sides. Crumble the sausage with a pair of tongs.

Cook Giovanni Rana Spinach & Ricotta Ravioli according to package directions.

Add drained Ravioli to pan with cooked sausage, add 1 teaspoon soft butter and 1 oz pasta cooking water.

On a plate, spoon the warm sweet potato puree and move spoon in a circular motion to spread out on the plate.

Toss the Ravioli together with sausage and place Ravioli and sausage onto center of sweet potato puree. Garnish with grated Parmigiano Reggiano and drizzle with extra virgin olive oil.
Take a pinch of spice mix and sprinkle the outer edges of the plate for a little extra garnish and flair. Serve immediately and enjoy!