Colorful Takeout Queen: Thanksgiving “MoistMaker” Sandwich and Butternut Squash Buttery Sage Ravioli

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Food blogger Laura Martinetti of Colorful Takeout Queen cooked up her special Thanksgiving leftover recipes.

“In the spirit of Thanksgiving, I will make two colorful choices to make with Thanksgiving leftovers. I will make a Thanksgiving sandwich with a cranberry, quinoa spread and spinach and mozzarella pressed in a Panini maker,” says the Takeout Queen.

Colorful Thanksgiving “MoistMaker” Sandwich

1 baguette (sliced in half)
½ cup quinoa
¼ cup dried cranberries
1 ½ cup chicken broth
salt & pepper
2 oz turkey (thickly sliced)
1 oz mozzarella slices
¼ cup tightly packed spinach
1 small carrot (sliced & pickled)

Pickled Liquid
½ cup apple cider vinegar
½ tsp sea salt
1 tsp sugar

Turkey gravy
1 cup turkey broth
1-2 tbsp corn startch
salt & pepper

In a rice cooker, place the chicken broth and quinoa and dried cranberries in it and add salt and pepper. Stir it and close the lid. Hit the “white rice” setting and let it cook for 20 minutes. Set aside.

In a bowl, mix the vinegar, salt and sugar until it is dissolved, then slice the carrot into 1/8 inch coins and place in the vinegar for 10-15 minutes.

In a bowl, pour in the turkey broth and mix in the corn starch, salt & pepper. Pour in a hot pan, and allow it to reduce. When the quinoa is finished cooking, mix in the turkey gravy.

On the inside of the baguette, smear the quinoa mixture on each side, thickly, then layer the mozzarella, spinach, turkey and pickled carrot.

Place in Panini maker for 5 minutes, or until the outside is golden brown and the cheese is melted!

Laura explains, “The second choice will be a vegetarian choice with butternut squash filled ravioli glistened with chopped sage leaves and butter.”

Butternut Squash Buttery Sage Ravioli

½ cup cooked butternut squash
4 tbsp pecorino cheese (grated)

salt & pepper

¼ chicken broth

2 tbsp unsalted butter

2 tbsp fresh sage (chopped) (keep 1 tbsp aside for sprinkling on top)

10 won ton wrappers

1 egg yolk

Mix cooked butternut squash, parmesan

Salt & pepper

Mix butternut squash, pecorino, chopped sage and salt and pepper to taste. Take a tablespoon full of the butternut squash mixture and place it in the center of the won ton wrapper and glisten the sides with the egg yolk to seal it.

Place won tons in boiling water for 4-5 minutes until they float to the top.

In a sauce pan, melt the butter, add the broth, the rest of the sage and salt & pepper to taste. Add the ravioli and toss it until it is covered. Plate it and add the chopped sage on top and a little extra salt and pepper as desired.

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