Turkey and Cranberry Ravioli

READY IN: 55mins




  • 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.