6 oz Ground raw chicken or turkey
1    8-oz container soft-style
Cream cheese with chives
And onion
1/4 c  Shredded carrot
20    3 1/2" wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

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.