My husband loves pasta as much as I love Mexican food. So I've learned some simple, sumptuous ways to be creative. This mushroom cream sauce is extraordinary and the ground turkey adds a new tasty twist. I've learned to love pasta almost as much as my husband does. Maybe my next book should be 50 percent Mexican food, 50 percent Italian food. Should I call it "Tortillas to Pasta" or "Pasta to Tortillas"? Let me know your thoughts.
1 package (25-ounce) refrigerated cheese ravioli, Rosetto®
2 teaspoons vegetable oil, Wesson®
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning: Classic Herbs, McCormick®
1 can (10 3/4-ounce) condensed cream of mushroom soup, Campbell's®
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, Sauté until turkey is brown, breaking it into I-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.