We wound up with a lot of ground turkey for us humans to eat. Max (our dog) has decided to eat dog food again. So, the ground turkey I'd stocked up on to cook his food is now for us two-leggers.
The idea started with ground turkey goes well in spaghetti sauce ... then, what about lasagna, to bought or fresh pasta on to "I've got a ravioli maker, so I should do that if I'm going to go to the trouble of making fresh pasta. That's how dinner happens some times.
So, here's what I came up with for the base for the filling:
1-1/4 lbs ground turkey, crumbled in frying pan as it cooks
add 1/2 red onion, minced
1 tsp garlic powder
1 TBS dry basil
1 TBS Italian seasoning
1/2 tsp dry rosemary
salt to taste
1 package (box 10 oz or so)
1/4 cup red wine vinegar
2 TBS olive oil (didn't have any so used vegetable oil)
For the actual filling I mixed 1 cup cottage cheese (the Local Store - yes, that's the name of it) didn't have any ricotta, so I substituted with 2 cups of the base.
From one batch of fresh pasta I made 4 dozen ravioli and still had a bit of both left over (I got tired of prepping them and it was late enough we needed to eat dinner). The leftover filling went into the fridge to make another dish (I'll tell you what it turns out to be) and the leftover pasta became fettucine. I added 1 tsp of finely minced fresh rosemary to the pasta dough.
The remaining 2 cups of the turkey base went into the freezer to become something else in a few days or a week or two ... again, I'll let you know what it turns into.
From Trout Creek, Montana ....
