TURKEY AND CRANBERRY RAVIOLI

Turkey and Cranberry Ravioli image

Provided by Recipe Baroness

Time 55m

Yield 2 serving(s)

Number Of Ingredients 17

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

Steps:

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.