Sunday, April 26, 2009

Ground Turkey & Butternut Squash Ravioli

This is one of those dishes I created in my head by staring really hard at my pantry. I found a can of Organic Butternut Squash Puree left over from the days when my twins were eating purees. I made 99.9% of their purees from scratch, but I had a few cans on hand for if I got in a pinch. I was on a mission to use this puree in a yummy adult meal. I succeeded big time! The sauce, while almost fat free was so good, that my husband thought it had 1/2 a stick of butter in it! There was more stuffing than the 12 raviolis, so I made a couple for my toddlers and they loved them too!
Ground Turkey & Butternut Squash Ravioli

6oz ground turke
1/2 can pureed butternut squash
1/2 small onion
2 garlic cloves
1/4 tsp tarragon
1/8 tsp sage
pinch nutmeg
12 wontons
1 1/2 cups chicken stock
2 tbsp flour
1/8 tsp tarragon

In a small skillet, sautè onion and garlic. Add ground turkey. Stir, breaking up the turkey until it is almost cooked through. Add all spices. Add squash puree. Check seasonings and adjust as necessary. Remove from heat and allow to cool completely!

To make sacue, pour chicken broth in a small pot. Add flour, tarragon and salt. Whisk until there are no lumps. Bring sauce to a boil, whisking occasionally until it thickens.

Lay out 12 wonton wrappers. Place 1 tablespoon of turkey mixture in the middle of each wrapper. Wet the edges and fold in half. Press carefully and make sure to remove all the air. In a large pot, bring water to boil. Salt the water. Working in batches to not crowd your pot, gently lower wontons in boiling water. Cook about 3-4 minutes or until wontons float to the surface and start to turn translucent. Plate the ravioli and spoon sauce on top.

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