Turkey Pesto Ravioli

When it comes to making my lunches for the week I almost always improvise and do something at the very last minute.

This week I decided to make Turkey Pesto Ravioli simply because I had some ground turkey in the fridge that I needed to use before it went bad.

To go with the ravioli I made some stove stop roasted veggies.

(is that a thing? well, it’s a thing now)

Turkey Ravioli 

What you’ll need

– 1 lb Jennie-O extra lean ground turkey
– 1 tsp Oregano
– 1 tsp Thyme
– 1 tsp garlic powder 
– 1 tsp onion powder
– 1 8 oz package of ravioli (I used this brand that you can get from Amazon Fresh – or Whole Foods I believe)
– 1 Tbsp of Pesto (store bought or you can make your own. I used store bought because I’m lazy)
– salt & pepper
– 1 tsp of olive oil
– Parmesan cheese for garnish 

What you’ll do: 

Bring pot of salted water to a boil, dump in the ravioli, and cook for 4 minutes, drain and set aside in a big bowl. 

Take the ground turkey out of the package and put in a medium mixing bowl. Put garlic powder, oregano, thyme, onion powder and salt & pepper in the bowl. Give it a good mixing. 

Heat the oil (or cooking spray) in a pan over medium heat. Once the oil is nice and warm, place turkey in and cook until done. Once done, add it to the bowl of ravioli. 

Measure out 1 Tbsp of pesto sauce and mix it in with the ravioli and turkey until everything is coated. You can add more if you like, but I like my pesto sauce on the lighter side since it’s so flavorful. 

Sprinkle a little of Parmesan cheese on top and you’re good to go! 

When I made this, it made about 4 small lunch servings. If you wanted to make a dinner out of it, then it would yield 2 big servings. 


Mixed Veggies

There’s never really a process I have when it comes to what veggies I pick out or how I cook them. It’s usually whatever I have laying around and however I feel like cooking them. This time, I had lots of frozen veggies to use up to clear out space, and I didn’t want to oven roast them so I decided to do everything on the stove top. 

I started out with frozen brussels sprouts. Now, call me a fake, a phony, whatever, but I ACTUALLY enjoy cooking with frozen brussels sprouts more than fresh ones. For some reason they just cook better for me. 

I poured about half of a 16 oz bag of frozen brussels sprouts into a pan on medium heat with some cooking spray. I added a little bit of water to help the sprouts thaw and cook – about 8 minutes or so. Once they looked they were mostly thawed out, I added roughly 2 tsps of garlic and herb butter I got from Trader Joe’s. (ITS SO YUMMY GO BUY IT) I cooked the sprouts until they were nice and browned and placed them in a big mixing bowl. 

I then repeated the above steps with a 10 oz bag of mixed frozen mushrooms . This time, I added the entire bag since mushrooms cook down a lot. I again added 2 tsps of the garlic and herb butter and let it cook down a bit – about 10 minutes until I knew the mushrooms had soaked in that yummy butter. After the mushrooms were done, I put them in the same bowl as the the brussels sprouts and gave a big stir. 

Finally, I found some kale in my fridge and decided to add that in too! I put some olive oil in a pan over medium heat, and added 1/2 tsp of minced garlic and let the garlic cook for about 1-2 minutes.  Then I added about 4-5 small leaves of kale and cooked it down until the kale was almost wilted. After the kale was finished, I added it to the my bowl of mushroom/sprout mixture and gave it one last big stir. I sprinkled some salt and pepper on top for good measure. 

What I made, made 3 good sized portions of veggies. 

yum yum yum!


Happy Cooking!

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4 thoughts on “Turkey Pesto Ravioli

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