Title: Turkey Ravioli
Categories: Pasta Poultry Main
Yield: 4 Servings

15	oz	Ground turkey
1	oz	Mozzarella cheese, part skim
		Milk -- shredded
2	tb	Basil, fresh -- chopped
1/4	ts	Salt
1/8	ts	White pepper
20		Won-ton wrappers -- 3 inch
		Square
1/2	c	Evaporated skim milk
2	ts	Flour, all-purpose
1/4	ts	Shallots -- chopped
2	ts	Parmesan cheese -- grated
1/4	ts	Nutmeg
		Parsley -- chopped
		(optional)

In large nonstick skillet, over high heat, bring 6 cups water to a boil. In a medium bowl, combine turkey, mozzarella, basil, salt and pepper.

Place 1 tablespoon turkey mixture in center of each wonton skin; with a pastry brush dipped in water, moisten edges. Fold one corner diagonally over filling to make a triangle. Press edges firmly together with a fork or pastry crimper. Cover ravioli with damp towel until all are done.

3. Reduce heat under water to a simmer; add ravioli and cook 4-6 minutes, until tender and turkey is done, turning once. Remove with slotted spatula to a bowl.

To prepare sauce, in small saucepan, over medium heat, combine evaporated skim milk, flour and shallot. Whisk until sauce thickens slightly and coats the back of a spoon; stir in Parmesan cheese and nutmeg. Spoon sauce over ravioli and serve. Garnish with chopped parsley, if desired.

Recipe By : Weight Watchers Magazine, Sept 1989, p39

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