I actually started this blog with a link to this recipe, but I feel like it's good enough to post twice, and my first blog post ever kinda sucked. This year I made a few changes to the original recipe, mainly adding more cranberry and making six times the quantity. To freeze of course, so we can enjoy the Thanksgiving day flavor these provide into the New Year.
Ingredients (makes 100 ravioli):
1 1/2 pound roasted turkey, shredded, preferably dark meat
16 tablespoons cranberry sauce
16 tablespoons grated Romano
6 tablespoon bread crumbs
6 tablespoon chopped fresh parsley leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
2 recipes pasta dough (as listed here)
Start by mixing the turkey, cranberry, cheese, bread crumbs, parsley, egg, salt and pepper together in a large bowl.
Next, make the pasta dough. Cut the larger dough ball into about 6 - 8 smaller balls so that it is easier to roll out sheets of pasta.
Fill each ravioli with 1 tbsp of the filling.
Pinch each ravioli shut, making sure to release any air bubbles, and cut.
You can make fresh by boiling in a salted pot of water, or freeze individually on a cookie sheet (and later place in a zip top bag) for an easy, tasty meal later.
Serve with this gravy or a traditional turkey gravy.