Turkey and herb cheese ravioli

Yield: 1 servings

Measure Ingredient
1 tablespoon Extra virgin olive oil
½ cup Onions; finely minced
¼ cup 97 percent fat-free smoked ham; diced
½ pounds Lean turkey breast; ground
½ cup Celery; minced
1 tablespoon Minced garlic
1 tablespoon Fresh thyme leaves; chopped
1 pounds Ripe tomatoes; peeled, seeded, and
\N \N ; chopped, to make 1
\N \N ; cup
2 tablespoons Tomato puree
16 \N Wonton skins
4 \N Egg whites; lightly beaten
8 ounces Low-fat cream cheese
1 tablespoon Chopped fresh garlic
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper


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 2½-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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