![\"turkey-wonton-ravioli-recipe-pin\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/Turkey-Wonton-Ravioli-Recipe-Pin.jpg\")
\n\nTurkey Wonton Ravioli<\/h3>\nIngredients<\/h4>\n\nRavioli<\/strong>\n¼ pound ground turkey, preferably dark meat \n2 tablespoons cranberry sauce \n2 tablespoons grated Romano \n1 tablespoon bread crumbs \n1 tablespoon chopped fresh parsley leaves \n1 egg \n¼ teaspoon kosher salt \n¼ teaspoon freshly ground black pepper \n20 store-bought wonton wrappers \n\nGravy<\/strong>\n3 tablespoons butter \n1 shallot, chopped \n1 tablespoon all-purpose flour \n½ cup chicken broth \n2 tablespoons heavy cream \n1 tablespoon chopped parsley leaves \n¼ teaspoon kosher salt \n¼ teaspoon freshly ground black pepper \n\n\nSteps<\/h4>\nTo make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. \n\nTo make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. \n\nMeanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.\n\nServes 2-3 people\n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\n![\"robertash\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/robertash.jpg\")
A 17-year hospitality veteran, Executive Chef Ash\u2019s<\/em><\/strong> diverse background includes training at L\u2019Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. His 17 years of experience include, Executive Chef of Milwaukee\u2019s historic Preferred Hotel, The Pfister, as well as Executive Chef\/Director of Food and Beverage of the InterContinental Milwaukee and Executive Outlet Chef at the esteemed Wynn Resort in Las Vegas, rated Five-Star by Forbes and Five Diamond by AAA. Prior to that, Chef Ash worked at Parian Restaurant in the Regent International Hotel and for three-star Michelin Chef Jean Louis Palladin at Napa Restaurant in the Rio Suites Hotel of Las Vegas. Known for his culinary excellence and openness to innovation, Chef Ash has also consulted for the Harmon Nicolas Restaurant Group through the company Elements of Design\u2014a company with an ultra modern twist on dining concepts. Chef Ash is an incredible talent who brings with him unparalleled knowledge of the industry. With excellence being the only expectation facing Chef Ash, he has been empowered to build a menu that has no boundaries or nationalities, but driven by the complexity of tastes and the depth of the palate.<\/em>\n\n![\"mcocha-omni-orlando-resort-championsgate-front-exterior-day\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/mcocha-omni-orlando-resort-championsgate-front-exterior-day.jpg\")
\n\nExplore Guest Moments at Omni Orlando at ChampionsGate<\/h3>\n<\/div>
Steps<\/h4>\nTo make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. \n\nTo make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. \n\nMeanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.\n\nServes 2-3 people\n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\nA 17-year hospitality veteran, Executive Chef Ash\u2019s<\/em><\/strong> diverse background includes training at L\u2019Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. His 17 years of experience include, Executive Chef of Milwaukee\u2019s historic Preferred Hotel, The Pfister, as well as Executive Chef\/Director of Food and Beverage of the InterContinental Milwaukee and Executive Outlet Chef at the esteemed Wynn Resort in Las Vegas, rated Five-Star by Forbes and Five Diamond by AAA. Prior to that, Chef Ash worked at Parian Restaurant in the Regent International Hotel and for three-star Michelin Chef Jean Louis Palladin at Napa Restaurant in the Rio Suites Hotel of Las Vegas. Known for his culinary excellence and openness to innovation, Chef Ash has also consulted for the Harmon Nicolas Restaurant Group through the company Elements of Design\u2014a company with an ultra modern twist on dining concepts. Chef Ash is an incredible talent who brings with him unparalleled knowledge of the industry. With excellence being the only expectation facing Chef Ash, he has been empowered to build a menu that has no boundaries or nationalities, but driven by the complexity of tastes and the depth of the palate.<\/em>\n\n\n\nExplore Guest Moments at Omni Orlando at ChampionsGate<\/h3>\n<\/div>
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