Turkey and Cranberry Ravioli!

I was really looking forward to trying this recipe and it didn't disappoint! The only mistake I made was that I bought cranberry sauce, not the whole-berry cranberry sauce. I think it would have had even more flavor if I had used the whole-berry sauce. However, I added craisins to add even more flavor. This is a great recipe that would work well for a dinner party of some sort or when you are having company over. It is so flavorful and very filling. Chris came over to watch football tonight, so I made this for Pat and Chris, normally I'd worry about not having enough, but they each ate one plateful and were very full! They said it was delicious and oh so filling! Thanks for being my guinea pigs guys! This recipe is a must try.
Turkey and Cranberry Ravioli
Serves 6-8 people
From Everyday Pasta by Giada De Laurentis
1 lb. ground turkey, preferably dark meat (I used white)
1/2 cup whole-berry cranberry sauce
1/2 cup freshly grated Romano cheese
1/4 cup bread crumbs
1/4 cup chopped fresh flat leaf parsley
2 eggs
1 t. salt
1 t. freshly ground black pepper
80 small square wonton wrappers

Gravy
3/4 cup (1 1/2 sticks) unsalted butter
4 shallots, chopped
1/4 cup all purpose flour
3 cups reduced-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Romano cheese, plus more for serving
1/4 cup finely chopped fresh flat-leaf parsley
1 t. salt
1 t. freshly ground black pepper

1. To make ravioli, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, eggs, salt, and pepper in medium bowl. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 T. of turkey mixture on each of the wonton wrappers. Top each with another wonton wrapper. Push out any air bubbles, then press the edges tightly to seal. Repeat with the remaining filling and wrappers, forming 10 ravioli at a time.

2. To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.