1 Hour 5 Minutes
cups whole wheat flour, plus more for dusting
cups warm water, approximately
tablespoons olive oil
cornmeal, for dusting
(16-ounce) package JENNIE-O® Lean Ground Turkey
garlic cloves, minced
roasted red peppers
ripe tomatoes, chopped
sundried tomatoes, chopped
tablespoons chopped fresh basil
tablespoons chopped fresh oregano
tablespoon chopped fresh thyme
tablespoons tomato paste
tablespoon balsamic vinegar
cups baby spinach leaves, chopped
cup part-skim ricotta cheese
cup fat-free shredded mozzarella cheese
To make pasta, put flour on work surface. Create well in center. Add water and oil. Mix with butter knife until soft dough forms.
Dust counter with flour.
Turn dough out. Knead 5 minutes or until soft, smooth dough is formed.
Add more flour if necessary. Form dough into ball. Cover with plastic wrap. Chill 20 minutes.
To make sauce, spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add onion. Cook 5 minutes or until softened. Add garlic, red peppers, tomatoes, basil, oregano, thyme, tomato paste, sugar and balsamic vinegar. Bring to boil.
Reduce heat to medium-low. Simmer, uncovered, 15 minutes or until tomatoes are softened and sauce is thickened, stirring occasionally.
To make filling, in medium bowl, combine spinach and ricotta cheese; set aside.
Cut dough into 4 equal pieces. Working with one piece at a time (cover and reserve the pieces you are not using to prevent it from drying out), roll or hand-press the pasta out on a lightly floured surface into a rectangle.
Roll dough through pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
Reduce setting and crank dough through again, 2 or 3 times.
Continue tightening until machine is at narrowest setting; dough should be paper-thin, about ¼-inch thick. Dust dough with flour as needed.
Using a 3-inch round cookie cutter, cut out 6 circles from dough. Sprinkle a baking pan with cornmeal and lay the dough circles side by side. Dust with more cornmeal and cover with a plastic wrap.
Repeat the process with remaining pieces of dough. You should have 24 circles; set aside.
Heat oven to 400°F.
Bring pot of water to a boil.
sing large capacity muffin tin, coat 8 of the cups with non-stick cooking spray.
Boil pasta circles 30 to 60 seconds or until tender. Boiling fresh pasta takes significantly less time than dry pasta.
Put pasta round in each muffin hole. Add spoonful of spinach mixture and spoonful of sauce.
Repeat layers. Finish with a pasta layer. Top with mozzarella cheese.
Bake 15 to 20 minutes or until cheese is golden and bubbly.