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3-4
5 minutes
10-12 minutes
1 lb ground turkey
Blackstone Essential Blend Seasoning
½ cup sliced mushrooms
1 cup diced yellow onion
1 cup sweet potato medley
3 cloves garlic, minced
Avocado oil
Dairy-free butternut squash ravioli, par-boiled
1 ½ cups coconut milk
1 cup spinach
Shredded Belgioioso Parmesan cheese
Parsley, for garnish
Preheat the griddle on high. Add a drizzle of avocado oil and the ground turkey. Break the turkey apart as it cooks to achieve a finely crumbled texture. Season with Blackstone Essential Blend and toss until the seasoning is evenly distributed.
On the other side of the griddle, also on high, sauté the mushrooms, onion, sweet potato medley, garlic, and a bit more Essential Blend. Cook until the veggies are crispy and the potatoes are soft. Once almost done, combine the cooked turkey with the vegetables and move the mixture to a low-heat area of the griddle.
On another section of the griddle over medium-low heat, add the par-boiled ravioli and pour the coconut milk over them. Add the spinach and a handful of Parmesan cheese. Mix gently, then fold in the turkey–vegetable mixture. Toss everything together until coated in the sauce. Add more coconut milk if you prefer a creamier consistency.
Plate on a flat dish or in a large serving bowl. Top with additional Parmesan cheese and garnish with parsley. Enjoy!
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