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Thanks for Ravioli
By Chef Tom Fraker

Thanks for Ravioli


1 pound Turkey Sliced cooked and chopped small
2 3 ounce package Dried Cranberries
1/2 cup Parmesan Cheese shredded
1 package Won Ton Wrappers
1 jar Good Life Food Organic Pasta Sauces (use Four Cheese Pasta Sauce)

For Egg Wash

2 Eggs slightly scrambled
1 Splash of Cold Water


To make the filling:

In a mixing bowl, stir together the turkey, cranberries, parmesan and 4 tablespoons of pasta sauce.

In a small bowl, mix together the egg and water. This is the egg wash. Place

10 won ton wrappers on a flat surface. Lightly brush all four edges of the wrappers with the egg wash.

Place one tablespoon of the filling in the center of each wrapper. Top each with another with won ton wrapper and push out excess air bubbles.

Press and seal all four edges with a butter knife or crimp them with the tines of a fork. Boil water in a medium sized pot.

Once boiling, season liberally with salt and add the ravioli, being careful not to over crowd the pot.

Cook the pasta until they become transparent and float.

When cooked, remove them with a slotted spoon and place in a serving bowl. In a small saucepan, heat the pasta sauce over medium heat.

When ready for service, gently toss the pasta with the sauce, garnish with shredded parmesan and serve.


As you remove the pasta, lightly coat them with the sauce to