Family Ravioli Bake with Sage Turkey, Peas and Roasted Cauliflower Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and 2 garlic cloves on a sheet pan, toss with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes, until the cauliflower is golden and tender.

2. 2

   While the cauliflower roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the remaining 2 minced garlic cloves, fresh sage, and red pepper flakes, and cook for 30 seconds.

3. 3

   Add the ground turkey to the skillet. Break it up with a spoon and cook for 6 to 8 minutes, until no longer pink. Season with the remaining salt and pepper.

4. 4

   Transfer the roasted cauliflower and roasted garlic to a blender with the hot broth, milk, cream cheese, lemon zest, and lemon juice. Blend until very smooth.

5. 5

   Pour the cauliflower cream into the skillet with the turkey and stir well. Add the frozen peas and cook for 2 minutes to combine. Taste and adjust salt if needed.

6. 6

   Lower the oven temperature to 190 °C / 375 °F. In a large baking dish, spread a thin layer of sauce. Add the fresh ravioli and cover with the creamy turkey and pea mixture. Gently mix so all the ravioli are well coated.

7. 7

   In a small bowl, combine the breadcrumbs, grated Parmesan, and melted butter. Scatter the shredded mozzarella over the casserole and finish with the breadcrumb mixture.

8. 8

   Bake at 190 °C / 375 °F for 18 to 20 minutes, until the sauce is bubbling and the top is golden. For extra color, broil for 2 more minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the sauce can set slightly and the ravioli hold together better.