Ravioli Stroganoff - Recipelink.com

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Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.Quick-to-the-table, delicious recipes to satisfy any culinary whim any time of the day.

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Semi-Homemade Cooking

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226855

Publisher: Meredith Books

Paperback

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Ravioli Stroganoff
Recipe from: Semi-Homemade Cooking
by Sandra Lee
Cookbook Heaven at 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.

Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes

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

Prepare ravioli according to package instructions; drain and set aside.
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.
Stir in soup and milk. Bring to a simmer.
Remove from heat. Stir in sour cream.
Gently toss ravioli in sauce to coat. Transfer to plates and serve.

Wine: 1999 Lindeman Bin® Pinot Nior
Music: Maxwell, "Embryo"

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