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1
To make the ravioli, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, eggs, salt, and pepper in a medium bowl.
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2
Place 10 wonton wrappers on a work surface.
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3
Brush lightly with water using a pastry brush.
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4
Place 1 tablespoon of the turkey mixture on each of the wonton wrappers.
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5
Top each with another wonton wrapper.
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6
Push out any air bubbles, then press the edges tightly to seal.
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7
Repeat with the remaining filling and wrappers, forming 10 ravioli at a time.
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8
To make the gravy, heat the butter in a medium, heavy skillet over medium heat.
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9
Add the shallots and cook until tender, about 4 minutes.
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10
Add the flour and stir until cooked, about 1 minute.
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11
Slowly add the chicken broth, stirring quickly to avoid lumps, and simmer for 3 minutes, stirring often.
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12
Stir in the cream, cheese, parsley, salt, and pepper.
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13
Meanwhile, bring a large pot of salted water to a boil over high heat.
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14
Add the ravioli and cook until tender but still firm to the bite and the filling is cooked, about 3 minutes, stirring occasionally.
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15
Use a skimmer to remove half the ravioli and transfer them to individual plates or a serving platter.
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16
Drizzle them with some of the gravy to keep them from sticking together.
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17
Drain the remaining ravioli and drizzle with the remaining gravy.
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18
Sprinkle with cheese and serve immediately.
