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.
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, then remove from heat. Stir in sour cream.
Gently toss ravioli in sauce to coat.
Transfer to plates and serve.