When Todd and I are craving the flavors of Thanksgiving—or when we’re spending the holiday alone and I’m not in the mood to cook a whole turkey just for the two of us—I make these holiday-worthy ravioli. They look and taste festive, and there are never any leftovers!
Recipe information
Yield
6 to 8 servings
Ingredients
Turkey Ravioli
Gravy
Preparation
Step 1
To make the ravioli, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, eggs, salt, and pepper in a medium bowl. 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 each with another wonton wrapper. Push out any air bubbles, then press the edges tightly to seal. Repeat with the remaining filling and wrappers, forming 10 ravioli at a time.
Step 2
To make the gravy, heat the butter in a medium, heavy skillet over medium heat. Add the shallots and cook until tender, about 4 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps, and simmer for 3 minutes, stirring often. Stir in the cream, cheese, parsley, salt, and pepper.
Step 3
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 filling is cooked, about 3 minutes, stirring occasionally. Use a skimmer to remove half the ravioli and transfer them to individual plates or a serving platter. Drizzle them with some of the gravy to keep them from sticking together. Drain the remaining ravioli and drizzle with the remaining gravy. Sprinkle with cheese and serve immediately.
