Turkey and Cranberry Ravioli

I hope those of you celebrating Thanksgiving had a wonderful weekend. We had a quiet and peaceful Thanksgiving here, with a few food highlights that I'll share later in the week.

It's been a busy weekend, full of shopping, putting up the tree, and stringing the lights. I can't wait for tomorrow morning when everything is back to normal and I can have some time to catch up on what all of you have been making.

I chose Giada's Turkey and Cranberry Raviol for the potluck at I Heart Cooking Clubs this week and the results were out of this world! These ravioli are absolutely fantastic! The recipe is a little messy and somewhat time consuming, but the results are worthwhile and the end result is really impressive. I'm beginning to think that I might make a double batch of this recipe next year and serve it all on it's own for Thanksgiving dinner. It really is that good!


Turkey and Cranberry Ravioli
Adapted from Giada De Laurentiis as found on Food Network
Ravioli:
* 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
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 kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions
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.


Notes/Results: Absolutely delicious! I have to say that I was a little intimidated by this recipe, mostly worried that my ravioli would burst while cooking. I'm happy to say that I had no problems or issues with this recipe. Sure, it was a little messy and a little time-consuming, but so are a lot of other great recipes. The ravioli themselves are really meaty, with a just a hint of cranberry (my husband didn't even notice it), and the gravy sauce is some really good and creamy stuff. I will tell you that if you simply love cranberry, go ahead and add some more to the filling. Either way, you should try this recipe at some point. I really am thinking of making a double batch next year and serving it as the main course for Thanksgiving dinner. It's definitely one of my favorite Giada recipes so far.

Now celebrating the recipes of Giada De Laurentiis.