Turkey and Cranberry Ravioli
Ingredients
Ravioli:
1/4 pound leftover turkey, chopped very small
2 Tbsp cranberry sauce
1 Tbsp gf stuffing crumbs (No worries if you don't have this, just skip it, but thrown in a tiny sprinkle of thyme or sage if you like in its place.)
1 Tbsp chopped fresh parsley leaves (optional, but lightens it up) (2 tsp dried parsley is good, too!)
1 egg
1/4 tsp kosher salt
1/4 black pepper
10 gf ravioli skins (see my recipe here)
Gravy:
6 Tbsp oil (I like coconut oil or Nutiva.)
1 med onion or 2 shallots, chopped
2 tablespoons all-purpose gf flour
1
2 Tbsp chopped parsly leaves (1 Tbsp dried parsley is fine if you don't have fresh.)
1/2 tsp salt
1/8 tsp 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 ravioli skins on a work surface. Brush lightly with water using a pastry brush or your fingers. 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 onions and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute, to make a roux. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the df milk, parsley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. Taste and adjust salt/pepper if needed.
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 egg is cooked, stirring occasionally, about 3 minutes. Pick up ravioli with strainer spoon, place into gravy to keep ravioli from sticking to each other. Serve immediately in individual dishes, drizzled with the remaining gravy or small dollops of cranberry sauce and parsley sprinkles.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the onions and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute, to make a roux. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the df milk, parsley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. Taste and adjust salt/pepper if needed.
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 egg is cooked, stirring occasionally, about 3 minutes. Pick up ravioli with strainer spoon, place into gravy to keep ravioli from sticking to each other. Serve immediately in individual dishes, drizzled with the remaining gravy or small dollops of cranberry sauce and parsley sprinkles.