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This is the recipe for the Thanksgiving Ravioli I made on Access Hollywood. All your favorite holiday flavors in one dish!
INGREDIENTS
Ravioli Filling
1/4-pound Roasted Turkey, small diced
1/2 cup Croutons, rough chopped
1 small Shallot, minced
1 Garlic Clove, minced
2 ½ tablespoons Cranberry Sauce
2 tablespoons grated Parmesan Cheese
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
Sage Brown Butter:
3 tablespoons Butter
1 tablespoon torn fresh Sage Leaves
1/4 teaspoon Kosher Salt
1/4 teaspoon freshly ground Black Pepper
1 tablespoon toasted Breadcrumbs
1 tablespoon Parmesan Cheese
INSTRUCTIONS
To make the ravioli: in a medium bowl, stir together the turkey, croutons, shallots, garlic, cranberry sauce, cheese, 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 brown butter: in a medium, heavy skillet, heat the butter over medium heat. Heat until butter gets brown, Add the sage, salt, and pepper. Set aside.
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, stirring occasionally, about 3 minutes. Drain the ravioli into the butter sauce and stir to coat. Serve immediately in individual dishes, top with breadcrumbs and remaining Parmesan cheese.
