Wild Turkey and Romano Ravioli

 

Italian ravioli on a plate with herbs. horizontal top view

 

Small (but significant!) miscalculation…back to back kids soccer games took longer than I had planned, so I overcooked the wild turkey (that I thought I was being so smart to roast while I was out. Oops. Don’t tell my brother who, with great pride, gave the turkey to me…)

Soooo, this turkey was what wild turkey is often cracked up to be: dry. Not sawdust, but dry. Which gave me the opportunity to try something I probably wouldn’t have: mix it with some fun stuff and make it kid friendly. Well let me tell you, we’ll be having this on a regular basis now! Everybody LOVED it (especially the kids!) and my boys had a ball making it with me. Win win!

Ingredients

  • 1 cup        cooked wild turkey breast
  • ½ cup       Romano cheese (finely grated)
  • 8 oz           (2 cups) shredded Mozzarella cheese
  • 1 egg
  • 2 T                        fresh basil (chopped)
  • 1 t                         ground black pepper
  • 3 T                        olive oil  — or stock (chicken or turkey)
  • 1 package of Wonton Wrappers
  • 1 jar marinara sauce

 

Directions

Put a large pot of water on to boil. When you cook your ravioli, you want to ensure the raviolis have plenty of space or they’ll stick together… (and the kids will be mad at you for messing up their work – in other words, if you put the ravioli in too small a saucepan, you’ll see what your kids are going to be like in their teenage “moments”. This is best avoided for as long as possible.)

 

To make the filling:

Chop your wild turkey in a food processor until it’s a coarse consistency. In large bowl, combine turkey, Romano and Mozzarella cheeses, egg, basil, and pepper. Mix well. Add olive oil one tablespoon at a time until the filling sticks together like a paste. Now recruit the kids to help.

 

To make the ravioli:

Pull out your wonton wrappers one at a time (keeping the others covered so they won’t dry out), and put about 1 heaping teaspoon of filling in the middle of each wrapper.

 

Use a raw beaten egg as your glue to seal the wontons. Using your index finger (or even better, your kid’s) dip it into the egg and rub it around the outside four edges of the wonton wrapper. Now fold the wrapper in half to form a triangle and press the edges together. The glue will work like a charm! Then set the finished ravioli on a plate under a damp paper towel and continue.

 

Boil in small batches (remember! Too many in a pot will make them stick together) of about 6-8 for about 3 minutes (until the filling is warm and the wrappers are cooked). Remove with a slotted spoon and place 3-4 per plate.  Serve with warm marinara sauce or just plain with a little Parmesan cheese and fresh basil.

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