• 1/4 pound ground turkey
• 2 tablespoons cranberry sauce
• 2 tablespoons grated Parmesan cheese
• 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

For 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

For Cranberry sauce

• 1 jar (350g) of cranberry in water
• 1 orange, zest cut into stips and juiced
• 1/2 cup sugar
• 1 cinnamon stick

Put all ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens about 15 to 20 min. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

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.

Make 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.

Bon appétit

Brice

(recipe courtesy Giada De Laurentiis)