Turkey pea pasta

Adapted from My Homemade Roots


  • 8 ounces TJ’s Cacio 3 Pepe ravioli
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 3 cloves garlic, finely minced or pressed
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken broth
  • 1 ½ cups milk
  • 1 cup shredded white cheddar (we used Parmigiano cheese, microplaned )
  • ½ teaspoon ground mustard (we used ½ tbsp Dijon mustard)
  • Pinch of ground nutmeg
  • 1 cup frozen peas (precook if using fresh peas)
  • Salt and pepper
  • Handful of chopped fresh herbs (marjoram, basil, thyme)
  • Juice and zest of 1 lemon (forgot)


  1. Heat a large skillet or saute pan over medium-high heat. Add the olive oil and ground turkey. Season with a pinch of salt and pepper. Use a spatula to break up the ground turkey and cook until lightly browned and fully cooked through.
  2. Add garlic to the browned turkey and cook for 1 minute.
  3. Add the butter and flour. Cook and stir gently for 2 minutes.
  4. Stir in the chicken broth and milk. Allow the liquid to come to a gentle boil then reduce heat to low.
  5. Meanwhile, boil pasta in salted water until al dente.
  6. While the pasta is cooking, add the shredded cheese and stir until melted into the sauce. Add ground mustard, nutmeg, and peas. Allow to simmer for 5 minutes, stirring occasionally.
  7. Toss the cooked pasta with the sauce (or place in serving bowls and spoon sauce on top). Season to taste with salt and ground black pepper.
  8. Garnish with lemon zest, lemon juice, and chopped fresh herbs (optional but we forgot).
So good, I ate it before I could photo it.

This recipe came out much better than Jesse anticipated, and I found it so reminiscent of sausage gravy and biscuits that I insisted on using the leftover sauce on breakfast eggs the next morning. This was a pantry cleaner, as I noticed we had leftover frozen turkey meat from one recipe, and leftover peas from another. So how best to combine them?! Voila. We forgot the lemon, but I would be down to try it next time! The mustard and nutmeg really added a nice extra oomph, and the fresh herbs from our window garden were a treat.



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