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| 6 x ca. 30 g | Ground raw chicken or turkey |
| 1 | 8-oz container soft-style |
| | Cream cheese with chives |
| | And onion |
| 1/4 Tasse | carrot shredded |
| 20 | 3 1/2" wonton wrappers |
| 1 Esslöffel | cooking oil |
| | Marinara sauce or spaghetti |
| | Sauce, warmed |
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Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside.
Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.
Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli.
To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5-6 minutes.
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