Ingredients

1.

Ricotta cheese, whole milk
0.5 cup
2.

Mozzarella cheese
0.5 cup, shredded
3.

Salt
0.13 tsp
4.

Black pepper
0.13 tsp
5.

Basil
10 leaf
6.

Turkey Breast Sliced Prepackaged Or Deli Meat
8 slices
7.

Butter, unsalted
1 tbsp
8.

Olive Or Extra Virgin Olive Oil
2 tsp
9.

Tomato paste
1 tbsp
10.

Garlic
0.5 tsp, chopped
11.

Cream Heavy Whipping
2 fl oz
12.

Chicken broth
0.13 cup
13.

Salt
0.13 tsp
14.

Black pepper
0.13 tsp
15.

Onion powder
0.13 tsp
16.

Parmesan cheese
1 tbsp, grated
17.

Kale
2 oz
18.

Salt
0.13 tsp
19.

Lemon juice
1 tsp
20.

Extra virgin olive oil
1 tsp
21.

Garlic
0.5 tsp, chopped
22.

Black pepper
0.13 tsp
23.

Crushed Red Pepper Flakes
0.13 tsp
24.

Italian seasoning
0.25 tsp

Instructions

1.
Make the ravioli filling by mixing the ricotta cheese, shredded mozzarella, salt, pepper, and minced basil in a mixing bowl. Mix and fold together until you have a creamy, consistent filling. Arrange the turkey slices laid out flat. Fill the center of each turkey slice with about 1 tablespoons of cheese filling. Fold each edge of the turkey slice over the filling to make a little square ravioli. Flip the folded ravioli over to lay it over its seam.
2.
Melt the butter in a wide oven-safe skillet over medium heat. Once melted, place the ravioli in the butter one at a time, seam-side down. Let the ravioli fry undisturbed in the butter for 4-5 minutes. You may adjust the heat as necessary to avoid burning, but you want the toasted side of the ravioli to have a golden brown color. Use a spatula to gently transfer the toasted ravioli to a clean surface to rest temporarily.
3.
Return the skillet to your stove, leaving any excess fat in it. Over low heat, add the olive oil, tomato paste, and garlic to the skillet. Stir the tomato paste around until it heats through the turns soft in the hot fats. Stir the broth into the skillet, followed by the heavy cream. Stir until you have a thick and creamy tomato sauce bubbling over low heat. Season the sauce with just pinches of salt, pepper, and onion powder. If you ave increased the recipe yield, you can add teaspoon of those spices to the sauce.
4.
Keep the stove heat on low and turn your oven broiler on to high heat. Use your spatula to return the toasted turkey ravioli to the skillet full of tomato sauce. Nestle the ravioli in the sauce and you can even spoon a little sauce over each ravioli. Take the full skillet off the stove and sprinkle the parmesan cheese over the whole skillet. Place the skillet in your oven and leave it under the broiler for 4-5 minutes. Watch for the parmesan to turn lightly golden and the sauce around the edges of the skillet should bubble and brown.
5.
Once the ravioli is done, you can leave it to rest on top of your warm stove while you quickly put together the Italian kale salad. Rip the fresh leaves of kale off the stems and chop the leaves into small pieces. The weight listed in the ingredients is the weight of the chopped kale only without stems. Add the chopped kale to a large mixing bowl and add salt and lemon juice to the bowl. Use your hands to massage the kale as it releases excess liquid and begins to wilt. You can massage the kale for up to 5 minutes, but stop when the kale reaches an enjoyable texture for your palate.
6.
Once the kale is wilted, toss the kale with olive oil, garlic, black pepper, red pepper, and italian seasoning. At your discretion, you can add any extra Keto ingredients you would enjoy to this salad. This may include other spices or fresh herbs, vinegar of your choice, mozzarella cheese pearls, chopped nuts, avocado, or olives. Serve approximately 2 ounces of kale salad with 4 ravioli per person, family-style.