Thanksgiving Ravioli

If you are anything like me, you read a lot of food blogs and watch a lot of food on TV. This means that all last week and especially over the weekend, you were bombarded with turkey, cranberry sauce, sweet potatoes, stuffing, and all other Thanksgiving themed foods. I couldn’t take it anymore! By Sunday night I was having serious Thanksgiving cravings. But you can’t make Thanksgiving; that would take away from the real thing next week. In this situation, Mandi and I usually make Giada’s turkey and cranberry ravioli and it holds us over well. This year, we added Ming Tsai’s sweet potato basil ravioli to the mix and the results were fantastic.

The first step was seasoning and baking the sweet potatoes. This is because they take over an hour.

Then Mandi began the pasta dough, because that needs a half hour rest. For more detailed pasta making, check out this post. You could also use wonton wrappers from the store if you wanted.

Ravioli filling.

Try not to overwork the meat. Just stir to combine but leave it chunky.

Ming adds Chinese five-spice to his sweet potato filling. Instead, we just added a very small amount of cinnamon and allspice. About a quarter teaspoon total.

Also added basil, salt, pepper, and honey.

Giada’s sauce was a light gravy. Ming’s sauce was all butter. He lightly fried the ravioli in the butter to crisp it up. We decided to just use the same sauce for both ravs (Giada’s sauce with way more butter) and not fry them. The sweet potato ones would have definitely benefited from a slightly crispy caramelized edge, but it was much easier to make just one sauce and use only one pan. It was still very good.

I need an apron or something. I am a mess.

The butter and shallots after I added flour and cooked it for 2 or 3 minutes.

Whisk in chicken stock. I had let the stock simmer for a half hour so it reduced a little and was hot when I needed to use it.

If you whisk it good enough, it will look like this and be all combined. I cooked this for about 10 minutes whisking occasionally. Then I removed from heat and added parsley and cream.

These were very good and helped with some of the Thanksgiving cravings! The taste of the turkey and cranberry in a little pocket of pasta works very well. taking a bite of both of these ravs at the same time added a third element to the party. Think of this as a warm up for your taste buds for the big event next Thursday!

Mings Recipe.

Giada’s Recipe.

A bit more on pasta making from an older post. You could also use store bought wonton wrappers if you wanted to.