This is a great way to use that leftover turkey. I got this recipe from Cuisine at Home, a cooking magazine that is fabulous. The original recipe was for chicken, and I substituted turkey. This year's holiday issue had the turkey version. Makes it is easy to use store bought ravioli.
1 - 9 oz. package refrigerated cheese-filled ravioli
1 lb. leftover roasted turkey sliced into strips and seasoned with kosher salt and pepper
1/4 cup all purpose flour
3 Tbsp. extra virgin olive oil
2 oz. prosciutto, chopped
For the Marsala Sauce-
1/2 lb button mushrooms, sliced
2 Tbsp extra-virgin olive oil
2 Tbsp minced shallots
1/2 cup dry marsala or dry sherry
3/4 cup low sodium chicken broth
2 Tbsp minced fresh sage
2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
Kosher salt and pepper to taste
*Cook ravioli according to package directions; drain and set aside.
Coat seasoned turkeyn flour. Saute in 3 Tbsp oil in a large saute pan over medium-high heat until turkey is brown, about 5 minutes. Add prosciutto; cook 1 minute. Transfer turkey mixture to a plate and set it aside.
Saute mushrooms in 2 Tbsp oil in the same pan over medium-high heat until mushrooms are brown, about 3 minutes. Add shallots; cook 1 minute.
Deglaze pan with marsala, scraping up any bits rom the bottome of the pan; simmer until liquid is nearly evaporated. Stir in broth, turkey mixture, cooked ravioli and sage. Simmer until ingredients are heated through.
Stir in butter. Sprinkle ravioli and turkey with parsley, and season dish with salt and pepper before serving.
* Note - In my experience the sauce can be made frist - just wait to add the chicken until you're ready. I don't like to let ravioli sit without sauce they'll stick together. I rather the sauce wait for the pasta than the pasta wait for the sauce. Otherwise, toss the ravioli with a little olive oil so they don't stick while waiting for the sauce to be ready.