Turkey Cutlets with Fried Ravioli

Deselect All

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese

Salt

1 cup cornmeal, eyeball it

1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

1/2 teaspoon nutmeg, freshly grated or ground

1/2 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

2 tablespoons butter

1 1/3 pounds turkey cutlets, available in packaged poultry case

2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped

Coarse black pepper

Fresh bay leaves, 1 for each cutlet or small dried bay leaves

2 lemons, zested and juiced

1 cup dry white wine or dry vermouth

Cooked rapine, recipe follows

Rapini with Golden Raisins:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 small onion, chopped

1/4 cup golden raisins, a couple of handfuls

1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped

Salt

1(14-ounce) can chicken broth or 2 cups water