Chef Chris includes a simple sauce below that uses leftover cranberry sauce. However, the ravioli can be topped with your favorite sauce or it can be dropped into broth made from the turkey carcass to serve as soup. Ravioli can be frozen for up to 3 months before they are cooked.
3 1/2 cups all-purpose flour
4 large eggs
½ teaspoon extra virgin olive oil
Mound the flour into a well in the center of a wooden cutting board and add the eggs to the center. With a fork blend the eggs and the olive oil in the center of the well slowly incorporating the flour from the sides. When the dough starts to come together into one solid piece remove from the board and scrape off any bits of flour that remain on the work surface. After cleaning the work surface, lightly flour the board and knead the dough with the palm of your hands for about six minutes. The dough should be elastic and a little sticky. Wrap the dough with plastic wrap and allow it to rest on the counter for a least half an hour before rolling to desired shape.
Turkey, Potato and Herb Filling
1 cup leftover turkey, shredded into small shreds
1 cup mashed potatoes
1 tablespoon fresh herbs – any combination of parsley, basil, thyme and sage
1 tablespoons fresh Parmesan cheese, grated
Salt and pepper to taste
Milk or cream if needed
Mix the first 4 ingredients together in a bowl. Taste for seasoning. If the filling is too thick, stir in a little milk or cream by the teaspoon until soft, it should not be too dry or too moist.
To Make Ravioli
After allowing the pasta dough to rest in the cooler for at least 30 minutes, remove from refrigerator and bring to room temp. Divide the pasta dough and roll out 2 quarters at a time. Start by rolling the dough through the thickest number on a pasta machine and bring it down to the smallest number one at a time.
Space mounds of 1 tablespoon of filling about 2 inches apart on a sheet of pasta. Then with a brush dipped in water, draw lines between the mounds. Place the second sheet of pasta evenly over the first sheet. Press down between mounds. Cut into squares using a ravioli cutter or serrated knife. Try and push out as much air as possible as you cut. Repeat with the next 2 sheets. Try and work quickly to keep the dough flexible as you make the raviolis.
To store for later cooking, put ravioli on a cookie sheet dusted with semolina. Place the ravioli in the refrigerator covered with plastic until ready to cook. When ready to cook, slip the pasta in boiling salted water and cook until tender.
Cranberry Herb Sauce
2 tablespoons butter
½ cup chunky cranberry sauce
Fresh parsley or chervil, chopped
While the pasta is cooking, heat the butter and cranberry sauce in a sauté pan over medium heat. When the pasta is tender, lift out of the cooking liquid with a slotted spoon and place on a platter. Stir the herbs into the sauce and then pour over the pasta. Gently toss the pasta to coat.