Ingredients

Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers

Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

To make the ravioli:
in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs,
parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly
with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the
wonton wrappers. Top with another wonton 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.