turkey cutlets with rosemary and corn-meal-dusted ravioli

turkey
Originally uploaded by immjay.

Turkey Cutlets with Rosemary and Corn-Meal-Dusted Ravioli
serves 4

RAVIOLI
1 package (12 to 14 ounces) fresh ravioli, either filled with cheese, spinach and cheese, or mushroom and cheese (found on dairy aisle of most markets; i used spinach, artichoke and cheese ravioli)
salt, to taste
1 cup corn meal
1/4 cup parmigiano or romano grated cheese (a couple of handfuls)
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter

TURKEY CUTLETS
1&1/3 pounds turkey cutlets
2 tablespoons fresh rosemary, chopped, the yield of a few sprigs, stripped
salt and coarse freshly ground black pepper
a few sprigs of freshbay leaves, 1 for each cutlet, (available in produce herb section), or, small dried bay leaves
2 to 3 tablespoons extra-virgin olive oil
the zest and juice of 2 lemons
1 cup dry white wine or dry vermouth
1 tablespoon butter

Place a large pot of water to boil over high heat and cover. When it comes to boil, add a healthy dose of salt and cook ravioli to package directions for al dente.

Pour corn meal onto a plate and combine with grated cheese, then mix in nutmeg and black pepper.

Heat a medium nonstick skillet over moderate heat and add oil and butter. Drain ravioli. Dust hot ravioli (it is important that they are hot; the cornmeal mixture will stick better that way) in corn meal on the plate, then add to the skillet and brown on both sides, 3 to 4 minutes total. Set aside.

When pasta is cooking, preheat a large skillet for turkey cutlets over medium to medium-high heat.

Season cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or half leaf into each turkey cutlet. Add olive oil to the pan, then the cutlets, bay leaf side down. Saute in a single layer, working in 2 batched if necessary, 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze with wine or vermouth, pulling up and pan drippings with a whisk. Add a pat of butter, whisk it in and pour the sauce down over the cutlets. Serve alongside the fried ravioli with a green tossed salad.

-- from 30-minute meals 2 by rachel ray