1/4 c. minced fresh ginger
3 tbsp. minced shallots
2 tbsp. canola oil, plus extra for pan
2 tbsp. finely minced garlic
2 c. pulled turkey meat
1 c. Thanksgiving-style leftover yams
1 c. finely grated Asiago cheese
1 c. finely chopped spinach
1/4 c. maple syrup
3 tbsp. curry powder
Salt to taste
20 wonton wrappers
Apple, Pear and Walnut Salad (see recipe)
Cranberry Vinaigrette (see recipe)
To avoid dried-out turkey, soak it in apple cider in a tightly
sealed container and refrigerate overnight. Prepare the Apple,
Pear and Walnut Salad and the Cranberry Vinaigrette (recipes
follow) before sauteing ravioli. From Nick Cronin of 3 Muses.
In a large saute pan over medium heat, saute ginger and
shallots in canola oil for 1 minute. Add garlic and saute
until golden brown, about 2 minutes. Remove from heat.
In a large bowl, combine turkey, yams, cheese, spinach, ginger
mixture, maple syrup, curry powder and salt and mix until
combined.
On a single wonton wrapper, drop 1 to 2 tablespoons of turkey
mixture in the center, leaving space around the edges. Wet
four edges of a second wrapper, place on top of first wrapper,
matching edges, and press firmly. Store on paper towel. Repeat
until all wrappers are used.
Preheat oven to 200 degrees. Brush a large saute pan with
canola oil. Over low heat, saute ravioli (making sure wrappers
do not touch one another) until golden brown; turn and crisp
opposite sides. Repeat until all ravioli are browned. Store
cooked ravioli in a single layer in a dish in warm oven.
Spoon a small amount of Apple, Pear and Walnut Salad (see
recipe) in center of a dinner plate. Place 3 or 4 ravioli on
top of salad. Spoon Cranberry Vinaigrette over top and garnish
with remaining walnuts.
Apple, Pear, and Walnut Salad
mixed salad greens, rinsed and dried
2 Red Delicious apples,
cored and thinly sliced
2 Pears, thinly sliced
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Spread the walnuts out on a
baking sheet in a single layer. Bake 8-10 minutes in the
preheated oven, or until lightly toasted. Toss together the
greens, apples, pears, and walnuts.
Cranberry Vinaigrette
1/4 cup cranberries
1/4 cup balsamic vinegar
1 tablespoon white sugar
1 cup chopped red onion
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
In a food processor, combine the cranberries, vinegar, sugar,
onion, and mustard. Puree until smooth; gradually add oil.
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Source: Unknown
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