Food & Drink Magazine

Turkey and Cranberry Sauce Ravioli

By Karenvanzant @KarenVanZant
With Thanksgiving coming up, I wanted to see what kind of other ways to make turkey besides just in the traditional way. I found this recipe on Food Network's website, courtesy of Giada De Laurentiis. I changed a few things in it more to my liking, so the recipe below is my version. Same basic idea, I just changed/added/removed a few things.
The ravioli are made using wonton wrappers, but I still one of these want to actually make ravioli from scratch, that's one thing I've never tried to do. But, this was a good way to go the first time making ravioli, the wonton wrappers are easy to work with. I loved the way the ravioli turned out, and the sauce that goes along with them is very nice also- but very rich, a little goes a long way. And there is lots of Thanksgiving flavor, canned cranberry sauce is used in the filling; I can't believe I have found a way to use cranberry sauce where I actually like it!
I served these ravioli on a bed of pea puree for added color and to sneak another vegetable into dinner. (The pea puree recipe is listed below in an earlier entry). Also, the recipe from Giada is 2 servings, using only 1/4 pound of ground turkey...I upped my ingredients and made a mixture with a whole pound. (I also doubled the sauce recipe) I used half of the turkey mixture for the ravioli, and shaped the other half up into a meatloaf, just to see how it would turn out. (Pretty good, by the way!) So my recipe below for the ravioli filling will make quite a few ravioli if you use the whole mixture! I got about 18 ravioli using half of the following recipe.
What You'll Need:
For the ravioli:
1 lb ground turkey
5 tbsp canned cranberry sauce
5 tbsp grated Parmesan cheese
3-4 tbsp plain bread crumbs
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 egg
1 package wonton wrappers
For the sauce:
4 tbsp butter
1 cup chicken broth
4 tbsp heavy cream
1 tbsp chopped fresh parsley
2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
What to Do:
For the ravioli:
In a large bowl, mix together all of the ingredients (minus the wonton wrappers, of course!) listed for the ravioli. I find the best way to do this is just using your hands; it'll get messy but it's the best way to combine everything without over-mixing.
Place the wonton wrappers on a stable work surface (I spread them out on a wax-paper lined baking sheet) I find it easiest to do one ravioli at a time; you'll need a pastry brush and a bowl of water for this step- Lightly brush the wonton wrapper with water, then scoop a tablespoon full of the turkey mixture onto the center of the wonton wrapper. Cover with another wrapper, and working from the center out, push out any air bubbles and press the edges together to seal completely.
For the sauce:
In a large pot, melt the butter over medium heat. Add the flour, a bit at a time, and whisk until cooked and bubbly, about one minute. Next, slowly add the chicken broth and continue to whisk so that the sauce doesn't become lumpy. Add the cream, parsley, salt, pepper and nutmeg and stir occasionally for about 2 minutes. (Make sure the mixture doesn't boil)
To combine the two:
While the sauce is heating through, bring a large pot of water to boil (make sure you salt the water) and carefully add the ravioli, stirring occasionally until the turkey is cooked, about 4 minutes. I did my ravioli in batches as to not break them open, they're pretty fragile. Drain the ravioli and stir into the pot with the sauce to completely cover, and drizzle any remaining sauce on top of each individual bowl of ravioli.
Turkey and Cranberry Sauce Ravioli

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