Turkey & Pesto Ravioli with Fresh Tomato Sauce

8 oz lean ground turkey
1 1/2 C loosely packed fresh basil
1/2 C loosely packed fresh parsley
5 garlic cloves, peeled, divided
3 shallots, divided
1 1/2C low fat chicken stock, divided
1/2 oz grated Parmesan cheese
1/4 C mascarpone cheese
1/2 tsp pepper, divided
24 round wonton wrappers
1/2 C dry white wine
2 C grape tomatoes
2 tsp sugar
Shaved Parmesan cheese for garnish

1) For ravioli: place turkey in glass bowl; microwave, uncovered, on HIGH 3-4 minutes. Break up turkey into small pieces. Drain well and return to glass bowl. In food processor, process basil, parsley, two garlic cloves, one shallot and 2 Tbsp chicken stock until finely chopped. Add this herb mixture, Parmesan cheese, 2 Tbsp mascarpone cheese and 1/4 tsp pepper to turkey. Mix well.

2) Place 12 wonton wrappers on flat surface. Scoop turkey mixture onto center of each wrapper (~1/2C) using all of the filling. Lightly brush edges with water. Place remaining wonton wrappers over filling, pressing around filling. (Use the rim of a glass to press seal firmly).

3) Finely chop remaining shallots and garlic. Spray a medium skillet with olive oil spritzer. Add shallots and garlic. Stir and cook over medium heat 1-2 minutes. Stir in wine; cook 1 minutes. Add remaining stock, tomatoes and sugar; cook, covered 4 minutes (tomatoes will begin to burst). Crush tomatoes. Stir in remaining mascarpone and pepper. Add prepared ravioli; cook, covered 3-4 minutes, gently swirling skillet to coat ravioli with sauce. Garnish with shaved Parmesan if desired.

Serving Size: makes 4 servings: 3 raviois plus sauce

Number of Servings: 4

Recipe submitted by SparkPeople user NANASECORD.