Post Feast Favorites: Turkey Ravioli with Sage Butter

Jane Wilt Whitworth


       Wonton wrappers – one package
1    cup finely chopped cooked turkey
1    cup crumbled dressing
½    tablespoon dried parsley
½    tablespoon finely minced onion or shallot
    Kosher salt and freshly ground pepper
1    egg

Sage butter:

2    sticks unsalted butter
25-30    fresh sage leaves

    To make ravioli, mix turkey, dressing, parsley, onion or shallot in a medium bowl. Add salt and pepper to taste. Add egg and mix in well.
    Place 12 wonton wrappers on a parchment paper covered work surface. Brush edges with water using a pastry brush or your fingertip. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal, using your fingers or a ravioli stamp.  Repeat to use all of filling.
    Bring a large pot of water to boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
    SAGE BUTTER: While the ravioli is cooking, melt the butter in a pan on medium high heat. Add  sage leaves, and cook a couple minutes, until butter begins to brown and sage leaves are crisping up.
Remove ravioli to serving plate and spoon a couple tablespoons of sage butter over the ravioli and serve.
3-4 servings