Our main course for Thanksgiving was something different and delicious. As with many dishes, there were definite advantages and disadvantages to this dish.
Let’s start with the disadvantages to homemade ravioli. The preparation required for making this dish took a lot longer than putting a turkey into the oven. Filling and sealing 24 ravioli took a decent amount of time, and that produced enough ravioli to feed only four people. I can’t imagine making this dish for a crowd! The flavors of turkey and cranberry are present in the ravioli, but if you really want the taste of Thanksgiving dinner, the ravioli will not provide that.
There were also certain advantages to this entree. The clean-up after dinner was minimal, especially as there wasn’t a grease-splattered roasting pan to be washed. Also, while the ravioli didn’t have the full flavor of Thanksgiving, the combination of the turkey, cranberry sauce, and cream sauce created a delightful cornucopia of flavors. It also was a very elegant dish to serve that had beautiful presentation.
Having weighed both the pros and cons of Turkey and Cranberry Ravioli, it is a keeper in my recipe book. However, it is an entree that I will reserve for small dinner parties (possibly just for 2!) and special occasions.
- 2/3 lb. ground turkey
- 1/3-1/2 cup whole berry cranberry sauce, preferably homemade
- 1/3 cup Asiago cheese, grated
- 2 Tb. bread crumbs
- 2 tsp. dried parsley
- 3 eggs
- salt and pepper
- 48 wonton wrappers
- cream sauce*
- 6 Tb. butter
- 2 shallots, diced
- 2 Tb. flour
- 1 cup chicken broth
- 1/3 cup heavy cream
- 2 tsp. dried parsley leaves
- salt and pepper
- Combine turkey, cranberry sauce, cheese, bread crumbs, parsley, 2 eggs, salt, and pepper in a mixing bowl.
- Whisk remaining egg in a small bowl. Place one wonton wrapper on a cutting board (or other work surface), and brush all four edges with egg.
- Place 1-1/2 tablespoons of turkey mixture in center of wrapper. Top with another wonton wrapper, press from the center to the edges to remove all air pockets.
- Seal edges well, and cut with a decorative pastry crimper, if desired.
- When all ravioli are assembled, heat a large pot of salted water to boiling over high heat.
- Add ravioli in small batches, so as not to crowd the pot.
- Cook for approximately 3 minutes, or until the ravioli float and the turkey is cooked.
- Place cooked ravioli in a serving dish, and sprinkle lightly with olive oil to prevent sticking.
- In a frying pan, melt the butter over medium heat. Add the shallots and cook until tender.
- Add the flour, stirring for one minute. Add the chicken broth slowly, stirring constantly so there are no lumps.
- Add the cream, parsley, salt, and pepper, and stir for 2 minutes while sauce thickens.
- Serve immediately with prepared ravioli.
