Instructions: Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to boiling in a Dutch oven.

Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates.

Ladle warm sauce over ravioli.

To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5-6 minutes.

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