Wednesday, January 28, 2009

Turkey and Cranberry Ravioli

Cook Time: 10 min
Level: Intermediate
Yield: 2 servings


* 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


* 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


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

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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