Photo: Turkey and Cranberry Ravioli Recipe
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.
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By Desilusc
on December 03, 2011
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Don't listen to any negative reviews, this is an awesome recipe and very unique and original. It takes some time to assemble, but is well worth it! I used cranberry sauce that I made from fresh cranberries (by cooking fresh whole berries in water and sugar --easy. This is one of my favorite recipes!
By teenabeena.1020...
Doylestown, 78
on November 30, 2011
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Loved it! I made these last night and wow what a hit. They turned out super tasty and the sauce is a nice compliment. These were worth the effort, for never making ravioli before they were time consuming ( double the recipe for a family of 4. I think next time I will freeze a meals worth.
By crazy4sushi
on November 26, 2011
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I saw Giada do this a few weeks back and planned on loosely following the idea, by using my leftover Thanksgiving food. The I saw Mario do it too. So I figured I better try. I used left over roasted turkey and pulsed it in the food processor with some left over gravy. Our turkey was way too try so this was a perfect use for it. Then I stirred in a some chopped up stuffing. I didn't add the sauce because that seemed like too much. So I added chopped dried cranberries. My husband loved the idea of using this for Thanksgiving leftovers. He thinned the gravy and used it as a sauce. I like the idea of browned butter better. The fontina didn't come through at all.
Read all 137 reviews