INGREDIENTS

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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