Have been studying all the thanksgiving leftovers and decided that today I would pay special attention to the leftover turkey and cranberry sauce.
With that said I started by making your basic pasta dough:
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 or more tablespoons of water( enough to help you bind the dough)
Put flour on a clean countertop, make a big well in the middle and add all the other ingredients, with a fork, little by little start mixing everything together until its time to get your hands dirty! Once the dough has come together make sure you knead it well. Make into a ball, wrap well in cling film and place in fridge for an hour.
With the dough out of the way it was time to tackle the turkey. This is a total invention so measurements are all over the place.
In my food processor I added:
- Lots of pieces of leftover sliced turkey
- About 4 tablespoons of leftover madeira cranberry sauce
- Salt, Pepper
- A drizzle of cream to bind it all together
Once that was done it was time to put the ravioli together.
Out came my lovely hand cracking machine and Ravioli were done in a snap!
Now for the sauce:
- 3 tablespoons butter
- 1 shallot, chopped
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 3 tablespoons heavy cream
- 1 tablespoon chopped cilantro
- salt and pepper to taste
Heat the butter over medium heat. Add the shallots and cook until tender. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, cilantro, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Now time to cooks these gobble boys! Bring water to a boil and toss the ravioli in for no longer than 3 minutes, drain and plate. Serve with the sauce and there we go, wonderful new meal out of your leftover turkey and cranberry sauce!
Family seal of approval 🙂