Recipe courtesy of Giada De Laurentiis
Turkey and Cranberry Ravioli
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- Level: Intermediate
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1371
- Total Fat
- 36 g
- Saturated Fat
- 19 g
- Carbohydrates
- 206 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 53 g
- Cholesterol
- 221 mg
- Sodium
- 2153 mg
- Level: Intermediate
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1371
- Total Fat
- 36 g
- Saturated Fat
- 19 g
- Carbohydrates
- 206 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 53 g
- Cholesterol
- 221 mg
- Sodium
- 2153 mg
Ingredients
Ravioli:
Gravy:
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.
