| 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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