Wonton wrappers stuffed with ground turkey make for easy ravioli any night of the week.
I’ve put together ground turkey and wontons before. I liked the way my Ground Turkey Stuffed Wontonsturned out. That’s what lead me to this recipe. I think this time I was trying to make a meatloaf stuffed in a ravioli. Make sense? It’s a creative process. You start by cooking the ground turkey and then adding everything except the wontons.
I’ve seen recipes on Pinterest that use wonton wrappers in place of ravioli so I figured I’d give it a try. I’m glad I did. These little morsels were fun to make and eat. The hardest part of this recipe is to make sure the seal on the wrappers is all the way around. I had a few that opened up a bit during cooking and I just used my slotted spoon to drain them. It was only a few.
HERE is a link to make ravioli from scratch. I plan to do this soon. I like that it has step by step instructions and seems pretty easy. But the wonton wrappers could not be quicker. I love that! I need shortcuts sometimes.
And one of the best parts of making this recipe is having the leftover ground turkey mixture to make *2 Ground Turkey Mini Meat loaf for lunch the next day. Perfecto!
Makes 17 ravioli
1-19.2 ounce package ground turkey
a few sprinkles of salt and pepper
1 1/2 tablespoons fresh chopped basil
1 large egg
1/2 cup bread crumbs
1/2 cup shredded Italian style cheese
1 teaspoon dried onion
1/2 teaspoon garlic powder (I used course ground garlic with parsley)
1-12 ounce package wonton wrappers
garnish-olive oil, red sauce, shredded parmesan cheese, cracked black pepper
- Cook ground turkey on medium high heat in a 10 inch stainless steel pan for approximately nine minutes. Cook and stir until ground turkey is in crumbles and no longer pink. Sprinkle with salt and pepper.
- To ground turkey add fresh chopped basil, egg, bread crumbs, Italian style cheese, dried onion, and garlic powder. Stir to combine and set aside. (save two cups to make *2 Ground Turkey Mini Meat loafs for lunch the next day)
- Lay out 10 wonton wrappers. Spoon 1 small tablespoon of ground turkey onto the center of each. Brush the edges of the wrapper with a little water.
- Lay the second wrapper on top of ground turkey. Press down edges starting with the filling and working around the edges trying to get air bubbles out. Crimp the edges with a fork and set aside. Fill the remaining wonton wrappers. My pack of wrappers yielded 17 ravioli. So that gives me 34 wonton wrappers.
- Bring an 8 quart stockpot filled with 12 cups of water to a boil. Drop ravioli 3 or 4 at a time into boiling water. Cook for approximately 3-4 minutes. Remove from water with a slotted spoon. Use the slotted spoon to tilt the ravioli to the side of the pot and lean against the edge of the pot while draining ravioli. This worked good for me. I do this because some of them may have a little water inside the ravioli because they were not completely closed. I’m not perfect.
- Plate and serve on a bed of spinach. Drizzle with a little olive oil and add a dollop or two of red sauce. I also sprinkled on fresh shaved parmesan cheese and a dusting of cracked black pepper.
Trial: I took 3 of the ravioli and decided to bake them and see how that turned out. I preheated the oven to 375 degrees. I sprayed a glass pie pan and placed them in the pan. I also sprayed the tops of the ravioli and popped them in the oven for 10-12 minutes.
Verdict: My taste testers preferred the boiled ravioli over the baked. They thought the baked version was a bit chewy.
*2 Ground Turkey Mini Meat loafs : Pre-heat oven to 400 degrees. Spray 2 ramekins and place 1 cup of ground turkey in each. Bake in oven for 20 minutes. Cool and place in refrigerator. Serve for lunch or dinner tomorrow with a side salad.
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