Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables
Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving. This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.
It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries. The cranberry flavor wasn’t that noticeable. The gravy makes this a very creamy dish. The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish. I grated a little Romano cheese on top when this was ready to serve. Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.
This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken. It’s an easy fall side dish and I make it frequently. I left out the beets this time and added red onions.
We opened a bottle of La Crema Chardonnay with this meal. It seemed to be a good match for the turkey and the creaminess of the sauce.
Tagged with carrots, cranberries, giada de laurentiis, Italian, la crema chardonnay, onions, parsley, potatoes, ravioli, roasted vegetables, Romano cheese, Thanksgiving meals, turkey, turnips, Wine
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