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Ravioli Stroganoff

My husband loves pasta as much as I love Mexican food. So I’ve learned some simple, sumptuous ways to be creative. This mushroom cream sauce is extraordinary and the ground turkey adds a new tasty twist. I’ve learned to love pasta almost as much as my husband does.

1 package (25-ounce) refrigerated cheese ravioli, Rosetto�
2 teaspoons vegetable oil, Wesson�
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning: Classic Herbs, McCormick�
1 can (10 3/4-ounce) condensed cream of mushroom soup, Campbell’s�
1 cup whole milk
3/4 cup sour cream

Prepare ravioli according to package instructions; drain and set aside. Meanwhile, in a medium frying pan, heat oil over high heat. Add turkey and seasoning, Saut� until turkey is brown, breaking it into 1-inch pieces with a spatula, about 6 minutes.

Stir in soup and milk. Bring to a simmer. Remove from heat. Stir in sour cream. Gently toss ravioli in sauce to coat. Transfer to plates and serve. Serves 4

Wine: 1999 Lindeman Bin� Pinot Nior
Music: Maxwell, “Embryo”

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