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