Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.


It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.


Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.


We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.


1 Response to “Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables”

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