Svetlana’s Recipes

Ingredients:

Ravioli:
-1/4 pound ground turkey
-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 salt
-1/4 teaspoon freshly ground black pepper

1. To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper
2. Place 10 wonton wrappers on a work surface
3. Brush lightly with water using a pastry brush
4. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers
5. Top with another wonton wrapper
6. Push out any air bubbles and press the edges tightly to seal
7. To make the gravy: in a medium, heavy skillet, heat the butter over medium heat
8. Add the shallots and cook until tender, about 5 minutes
9. Add the flour and stir until cooked, about 1 minute
10. Slowly add the chicken broth, stirring quickly to avoid lumps
11. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often
12. Meanwhile, bring a large pot of salted water to a boil over high heat
13. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes
14. Drain the ravioli into the gravy and stir to coat
15. Serve immediately in individual dishes, drizzled with the remaining gravy