Friday, November 13, 2009

Friday Flavor: Turkey Cranberry Ravioli & thank goodness for great friends!

Kate's recipe and story are completely cracking me up today.  I had totally blocked out our trials and tribulations together those first few months in Portland.  We certainly felt like we were roughing it!  And we kind of were, relative to what we were used to anyway.  Thank goodness things have changed a bit, and thank goodness we were in it together - even if we wanted to kill each other at some points!  Almost two years after we moved to Portland, Kate returned to the east coast.  So sad - I miss you, Kate!  Seriously, when are you going to move back out here?

Today’s recipe is a nod to my good friend and founder of this very blog!  Heather and I trekked out to Portland, OR recently after graduating from UConn back in 2000.  Neither one of us had any idea of what we were doing, where we were going to live or how we were going to find jobs!  We just got in our cars and drove.  The first few months were… interesting, to say the least!  We slept on the floor, never turned on the heat and survived on cheap meals made in camping cookware.  By the time Thanksgiving rolled around, we were definitely a bit homesick.  Since we didn’t exactly have the capacity to create our own Thanksgiving meal, we ended up with some leftovers from a neighbor’s turkey dinner.  SO SAD!  I wish I had known about this recipe back then.  It’s a simple way to get the flavors of Thanksgiving without wrestling with giblets and roasting pans.  So, for all of you out who will be spending an intimate Thanksgiving with just one or two other dining companions, this is for you!  Happy Thanksgiving! 

Turkey Cranberry Ravioli

¼ pound of ground turkey

2 T cranberry sauce or chutney

2 T Romano

1 T Italian style bread crumbs

1 egg

1 teaspoon rubbed sage

½ teaspoon kosher salt

½  teaspoon black pepper

20 store bought wonton wrappers

To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers.  Resist the temptation to overstuff! Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

Meanwhile, bring a large pot of salted water to a 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.  Toss in melted butter, top with additional Romano.  


~images of Portland via Nick Nieto~

Thanks so much to Kate for the great recipe, and the fun times!  Love you!  Have a lovely weekend everyone!  

ps.  The holidays are coming - if you are in the Boston area and need a caterer, a personal chef, or some amazing cooking lessons, contact Kate at


  1. Oh, this recipe sounds delicious. Must try it.

    Gorgeous Portland photos.

  2. Sounds pretty yummy... I might have to cheat on my vegan regime and try it. :)

  3. that sounds delish. i must make it!

    and p.s.

    that is maybe the coolest picture i've ever seen of the st. john's bridge.

  4. Recipe sounds good. Very cool pictures!

  5. That's one to write down and keep! Thank you! I love the images you have here too - especially the top one - I love old signage...gorgeous!

  6. I have a thing for old signage, too!

  7. I love that shot of the Portland sign. So cool!