|Ground turkey||14 Ounce|
|Shredded part skim mozzarella cheese||3⁄4 Ounce|
|Chopped fresh basil||2 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Wonton skins||20 (3" Squares)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Teaspoon|
|Chopped shallot||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Chopped parsley||1 Tablespoon (To Garnish)|
1. In large nonstick skillet, bring 6 cups water to a boil. In medium bowl, combine turkey, mozzarella, basil, salt and pepper.
2. Arrange wonton skins on work surface. Place 1 tablespoon turkey mixture in center of each wonton skin; with a pastry brush dipped in water, moisten edges. Fold one corner diagonally over filling to make a triangle. Press edges firmly together with fork or pastry crimper. Cover ravioli with damp towel until all are done.
3. Reduce heat underwater to a simmer; add ravioli and cook 4-6 minutes, until tender and turkey is cooked, turning once. Remove with slotted spoon to bowl.
4. To prepare sauce, in small saucepan, over medium heat, combine evaporated milk, flour and shallot. Whisk until sauce thickens slightly and coats the back of a spoon; stir in Parmesan cheese and nutmeg. Spoon sauce over ravioli. Garnish with chopped parsley.