Ravioli Stroganoff
From: Semi-Homemade by Sandra Lee
(Meredith Books; September 2005; ISBN: 0696226855; PB)
Cookbook Heaven @ Recipelink.com

My husband loves pasta as much as I love Mexican food. So I've learned some simple, sumptuous ways to be creative. This mushroom cream sauce is extraordinary and the ground turkey adds a new tasty twist. I've learned to love pasta almost as much as my husband does.

• 1 package (25-ounce) refrigerated cheese ravioli, Rosetto®
• 2 teaspoons vegetable oil, Wesson®
• 1 pound lean ground turkey 1/2 teaspoon Italian Seasoning: Classic Herbs, McCormick®
• 1 can (10 3/4-ounce) condensed cream of mushroom soup, Campbell's®
• 1 cup whole milk
• 3/4 cup sour cream

1. Prepare ravioli according to package instructions; drain and set aside.
2. Meanwhile, in a medium frying pan, heat oil over high heat. Add turkey and seasoning, Saute until turkey is brown, breaking it into 1-inch pieces with a spatula, about 6 minutes.
3. Stir in soup and milk. Bring to a simmer.
4. Remove from heat. Stir in sour cream.
5. Gently toss ravioli in sauce to coat. Transfer to plates and serve.