Easy chicken ravioli
Yield: 4 Servings
Ingredients:
- 6 oz Ground raw chicken or turkey
- 1 8-oz container soft-style Cream cheese with chives And onion
- 1/4 c Shredded carrot
- 20 3 1/2" wonton wrappers
- 1 tb Cooking oil
Instructions:
Marinara sauce or spaghetti Sauce warmed Stir together chicken or turkey cream cheese and carrot in a medium mixing bowl; set aside. Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner forming a triangle. To seal press edges together or use a pastry wheel. Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer uncovered for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli. To freeze place uncooked ravioli in a freezer container; seal label and freeze for up to 3 months. To cook frozen ravioli drop into boiling water as directed above cooking for 5-6 minutes.
