INGREDIENTS

INSTRUCTIONS

HERB CREAM CHEESE
In a saute pan, heat the olive oil, then add the onions, ham, salt, and
pepper. Sweat them for 2 minutes. Add the crumbled ground turkey and cook
until golden brown. Add the celery and garlic. When the garlic becomes
fragrant, add the thyme, tomatoes, and tomato puree. Season with salt and
pepper to taste. Cook for 20 minutes and let it cool for about 45 minutes.
In a large glass bowl, mix the cheese mixture with the turkey mixture. (It
is best to refrigerate the mixture for 2 hours so it will hold together
very tightly.)
Place the 16 wonton skins on a clean work surface. Using a small paintbrush
or your fingertips, 'paint' the egg whites onto one side of each wonton
skin. Place 1 tablespoon of the turkey and cheese mixture in the center of
8 of the squares. Place a second wonton skin on top of each filled bottom
(painted side down) and press firmly to close.
Using a cookie cutter, a fluted cutter, or a knife, cut out 2 1/2-inch
circles and discard the excess wonton skin. You may refrigerate the
ravioli, covered, in a single layer on a baking sheet. Bring a large pot of
water to a boil. Cook the ravioli until they float to the top, 7 to 10
minutes.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9440 - JEAN-PIERRE BREHIER
Converted by MM_Buster v2.0l.

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