Recipe: Ravioli Stroganoff with Mushroom Cream Sauce (using ground turkey)

RAVIOLI STROGANOFF

"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 (25 ounce) package refrigerated cheese ravioli
2 teaspoons vegetable oil
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning
1 (10 3/4-ounce) can condensed cream of mushroom soup
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 (undiluted) 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.

Makes 4 servings
Source: Semi-Homemade Cooking by Sandra Lee