1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature
In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.
Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.
Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.
For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced
In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.
Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.
*Recipe courtesy of Sunny's Kitchen, p. 140-141
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