This dish brings a familiarity of Thanksgiving day dinner, but a delicious, decadent meal like no other. I couldn’t make up my mind which I liked more, the ravioli or the gravy, so I continued to eat a lot! My husband even liked the sauce, which I was surprised he even tried. He has never been a fan of white sauces and I gave up asking him to try a long time ago.

Serves 2

Turkey and Cranberry Ravioli

Ingredients

• 1/4 pound ground turkey, preferably dark meat
• 2 Tbsp cranberry sauce
• 2 Tbsp grated Romano cheese
• 1 tbsp bread crumbs
• 1 Tbsp chopped fresh parsley
• 1 egg
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 20 store-bought wonton wrappers

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Gravy

• 3 Tbsp butter
• 1 shallot, chopped
• 1 Tbsp all-purpose flour
• 1/2 cup chicken broth
• 2 Tbsp heavy cream
• 1 Tbsp chopped parsley
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To make the ravioli: In a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. I used leftover dark turkey meat so I placed all of the ingredients into a food processor and pulsed a few times. This achieved the same texture as using ground turkey and mixed all of the ingredients together!Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 Tbsp 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, parsley, 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.

Source: Giada De Laurentiis