Prep 45 mins
Cook 10 mins
Just made this wonderful dish but used chicken. I saw it on everyday Italian on the food net work. Well It sounded so good I had to try it for myself. WOW, what a wonderful way to serve Turkey or Chicken for that matter.
- 1⁄4 lb ground turkey, preferably dark meat
- 2 tablespoons cranberry sauce
- 2 tablespoons grated romano cheese
- 1 tablespoon breadcrumbs
- 1 tablespoon chopped parsley
- 1 egg
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 20 store-bought wonton wrappers
- 3 tablespoons butter
- 1 small onion, chopped
- 1 tablespoon all-purpose flour
- 1⁄2 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
- Place 10 won ton wrappers on a work surface.
- Brush lightly with water using a pastry brush.
- Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
- Top with another won ton wrapper.
- Push out any air bubbles and press the edges tightly to seal.
- To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
- Add the shallots and cook until tender, about 5 minutes.
- Add the flour and stir until cooked, about 1 minute.
- Slowly add the chicken broth, stirring quickly to avoid lumps.
- Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
- Drain the ravioli into the gravy and stir to coat.
- Serve immediately in individual dishes, drizzled with the remaining gravy.
I made this with some modifications and it wasn't bad. Instead of turkey, I used Quorn turk'y (vegetarian turkey, WAY less calories, cholesterol-free, almost no saturated fat), Parmesan, dried parsley, veggie broth, and a shallot in place of the onion (in original recipe). By mistake, I left out the egg, but it didn't make the mixture bad. To seal the wrappers, use a mix of an egg white and water + a pastry brush. The first time I made this I didn't use egg white and they came apart in the water. Also, the more accurate cook time is 5-6 minutes, mine were still very raw at 3. The "Gravy" on this recipe goes well with butternut squash ravioli, made it last night and it was FABULOUS.
This was an adventure... I made this using leftover cooked turkey and homemade pasta. Have to say, I will probably never try making homemade ravioli again, haha, but that's more to do with the pasta side of things. The filling was good though. A noticable turkey/cranberry flavour, which surprised me since ravioli often seems to all taste the same. And it worked out fine with leftover turkey, so no complaints there. Next time I think I'll follow all the directions and just use wonton wrappers though... But I think this one is a keeper. The next day... Since I was too lazy to finish making all this into ravioli, I cut the rest of the pasta into lasagna sheets, and made a white sauce with the rest of the romano and some parsley and tarragon. I assembled it into something loosely resembling lasagna. This stage of things was only worth 2.5 stars, but it was interesting. Bland, if you're curious...