Pasta with Turkey and Mushroom Ragout

Pasta with Turkey and Mushroom Ragout
30 min.


for 4 servings
350 grams Pappardelle noodles
450 grams Turkey breast half
150 grams Turkey liver
20 grams dried Porcino mushroom
1 Onion
2 tablespoons Olive oil
2 Garlic cloves
150 milliliters Red wine
250 milliliters Vegetable broth
1 tablespoon Tomato paste
3 tablespoons Whipping cream
2 tablespoons Creme fraiche cheese
1 Rosemary sprig
1 teaspoon Red wine vinegar
freshly ground Pepper
Rosemary sprig (for garnishing)
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Preparation steps

Step 1/4

Rinse turkey breast and liver, pat dry and cut into slices.

Step 2/4

Pour boiling water over mushrooms and and let stand briefly. Drain, collecting all water. Squeeze mushrooms and chop.

Step 3/4

Peel onion and chop finely. Heat oil in a saucepan and saute meat with liver for a few minutes. Add onion and mushrooms, saute briefly. Peel and squeeze garlic through a garlic press and add to the pan, saute for 3 minutes. Add wine, broth and 100 ml (approximately 3 1/2 ounces) of mushroom water and simmer briefly. Add tomato paste, cream, creme fraiche and sprig of rosemary and simmer for about 8 minutes. Season with vinegar, salt and pepper. 

Step 4/4

Cook pasta in boiling salted water until al dente. Drain pasta and mix with ragout. Arrange on plates and garnish with rosemary. Serve.