Baked Turkey and Spinach Ravioli

Ingredients

• 1 lb Ground turkey
• 1 Small onion, diced
• 3-4 Cloves of garlic, minced
• 3 cups frozen chopped spinach, thawed and drained
• Olive oil
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/4 tsp Thyme
• Pinch of ground nutmeg
• Salt and pepper to taste
• 40 won ton wrappers
• 1 cup marinara sauce

Saute the onion in a large skillet or saute pan until soft, then add garlic, stirring frequently to prevent burning. Add the ground turkey, and brown. Add the oregano, basil, thyme, nutmeg, salt and pepper. Next add the chopped spinach. Once the mixture is cooked, remove from the pan and grind in the bowl of a food processor.

Layout won ton skins on the counter or cutting board and place a spoonfull of the filling at the center of each. Dip your fingers in some water and wet the edges of the won ton skins, then add another skin to the top of each, pressing down around the edges. Next, take a fork and crimp the edges of the won ton skins.

Brush the bottom of a baking dish with olive oil and place the ravioli in a single layer in the disk. Brush the tops of the ravioli with olive oil, and then spread about 1 cup of your favorite marinara sauce on top.

Bake in a preheated oven for 20 minutes at 350°C. Serve with extra warm marinara and fresh parmesan.

Le Creuset French Oven

Next to my chef’s knife and cutting board, quite possibly my most used kitchen tool is my 5 1/2 quart Le Creuset French Oven. I’m a big fan of one pot meals; easy clean-up and the slow, long low-heat cooking really blends and melds wonderful flavors together for many dishes. An advantage to a good enameled dutch or french oven over a crock pot is the high heat searing and cooking you can do all in one pan.

A good sear to a roast is critical for a good flavored crust. Further, the ability to saute and onions and other aromatic vegetables before adding stocks and other ingredients to a typical crock pot meal will help develop and layer flavors that otherwise would not be had in a traditional crock pot.

This wonderful piece, given to me by my mom for Christmas a few years ago, sees work in the kitchen at least 2 times a week during the warmer months, and often during fall and winter, it is not uncommon for me to use this 4 to 5 times a week.