| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Made these today. Very good flavor and pretty easy to make. One of the best things I have made.
Time consuming but the flavor is amazing!! Definitely work the time and a great spin on thanksgiving!
I have made this recipe several times in the past few years. It is always a hit! I use fresh cranberry sauce. I also sometimes pan fry the ravioli after I drain them to brown them a bit prior to adding them to the sauce. It makes them more firm like a pasta ravioli. Fresh cremini mushrooms are also delicious in this sauce!
Best pasta dish I ever made. My go to for a big dinner event
I absolutely loved the taste and I really enjoyed making the ravioli. The gravy was a bit too buttery for my taste, but my father loved it!
Every time I make this it’s a hit! I usualy triple the recipie. Tonight I used Gouda cheese and a bit of ramano because that’s what I had. I used my left over gran marnier cranberry sauce. Also, only had Italian flavored bread crumbs not plain. It tasted great! I’ve also made the ravioli and froze them.
I served this as an appetizer. Absolutely fabulous. In the gravy I did add a bit of white wine to kick it up notch. Also served it with a wonderful Chardonnay Musque. Quite a hit indeed.
Turkey and Cranberry Ravioli’s are a Thanksgiving leftover tradition in our house. We substitute leftover fresh, finely chopped turkey for ground, use whole cranberry sauce (and lots of it, and triple the gravy recipe. They are a little time consuming, but are so ridiculously yummy!
YEY GIADA!!! This dish is so fantastic, I woke up this morning thinking I might warm some up for breakfast! Those who posted that the raviolis are bland or tasteless need to learn how to properly season food! Turkey is pretty bland on its own and begs to be generously seasoned. I did everything the same only I added a tsp of poultry seasoning to mimic a real turkey and stuffing flavor. I also knew I had to make more than what the recipe called for, so I tripled it, which was great because now I get to have some for lunch. Where I come from in Canada anything with gravy is great this dish is not different. After the holidays I want to try making this with the leftovers. Instead of bread crumbs I will use stuffing and just throw it in a food processor until combined…we’ll see!
I saw Giada do this a few weeks back and planned on loosely following the idea, by using my leftover Thanksgiving food. Then I saw Mario do it too. So I figured I better try. I used left-over roasted turkey and pulsed it in the food processor with some left over gravy. Our turkey was way too dry so this was a perfect use for it. Then I stirred in a some chopped up stuffing. I didn’t add the cranberry sauce because that seemed like too much. So I added chopped dried cranberries. My husband loved the idea of using this for Thanksgiving leftovers. He thinned the gravy and used it as a sauce. I like the idea of browned butter better. The fontina didn’t come through at all.