| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Pasta, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Ground raw chicken or turkey |
| 1 |
|
8-oz container soft-style |
|
|
Cream cheese with chives |
|
|
And onion |
| 1/4 |
c |
Shredded carrot |
| 20 |
|
3 1/2" wonton wrappers |
| 1 |
tb |
Cooking oil |
|
|
Marinara sauce or spaghetti |
|
|
Sauce, warmed |
INSTRUCTIONS
Stir together chicken or turkey, cream cheese, and carrot in a medium
mixing bowl; set aside.
Place about 1 Tbsp of filling in the center of each wrapper. Brush edges
with water. Fold one corner over to the opposite corner, forming a
triangle. To seal, press edges together or use a pastry wheel.
Bring a large amount of water and the cooking oil to boiling in a Dutch
oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for
3 to 4 minutes or till no pink remains in the chicken or turkey. Remove
ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among
4 serving plates. Ladle warm sauce over ravioli.
To freeze, place uncooked ravioli in a freezer container; seal, label, and
freeze for up to 3 months. To cook frozen ravioli, drop into boiling water
as directed above, cooking for 5-6 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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