Ravioli Stroganoff
1 package (25-ounce) refrigerated cheese ravioli
2 teaspoons vegetable oil
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning: Classic Herbs
1 can (10 3/4-ounce) condensed cream of mushroom soup
1 cup whole milk
3/4 cup sour cream
Prepare ravioli according to package instructions; drain and set aside.
Meanwhile, in a medium frying pan, heat oil over high heat. Add turkey and seasoning, saute until turkey is brown, breaking it into 1-inch pieces with a spatula, about 6 minutes.
Stir in soup and milk. Bring to a simmer. Remove from heat. Stir in sour cream.
Gently toss ravioli in sauce to coat. Transfer to plates and serve.
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