Monday, February 11, 2008

Turkey-Cranberry Ravioli with Buttercream gravy

This is our modification of a Giada De Laurentiis original. It's Marcia's second favorite dish (after my homemade fettucini alfredo, of course!)

1/4 Pound ground turkey, preferably dark meat
2 TBS chopped fresh cranberries (or some pulverized whole berry cranberry sauce will work if you can't get fresh berries)
2 TBS grated romano cheese (you can also use an "italian blend" that's cheap at stores)
1 TBS bread crumbs
1 TBS chopped fresh parsley
1 egg
Black pepper
20 store-bought wonton wrappers

3 TBS butter
2 cloves garlic, finely chopped
1 TBS all-purpose flour
1/2 cup chicken broth
2 TBS heavy cream (usually sold as "heavy whipping cream")
1 TBS chopped fresh parsley leaves
1/4 TSP Salt
1/4 TSP Black pepper

To make ravioli:
In a medium-sized bowl, stir together the turkey, cranberries, cheese, bread crumbs
, parsely, and egg. Add a couple pinches of salt and pepper, to taste.

Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press around the edges tightly to seal.

To make the gravy:
In a heavy skillet, heat butter over medium heat. Lightly sautee the garlic. Add flour and stir until cooked, about 1 minute. Now you have garlic roux. Slowly add the chicken broth to the roux, stirring quickly to avoid lumps. Ass the cream, parsley, and salt and pepper and cook (DO NOT BOIL) for 2 minutes, stirring often.

In the meantime, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender, but firm, and the turkey is cooked - about 3 minutes. Drain the ravioli, and serve immediately with the gravy. Delicious!

Make sure the cranberries are very finely diced.
Start the ravioli boiling while the garlic is sauteeing.
Have everything for the gravy measured out and ready before you start making it, and it will all be done at the right time.