1 package (25-ounce) refrigerated cheese ravioli
2 teaspoons vegetable oil
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning: Classic Herbs
1 can (10 3/4-ounce) condensed cream of mushroom soup
3/4 cup sour cream
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, saute until turkey is brown, breaking it into 1-inch
pieces with a spatula, about 6 minutes.
Stir in soup and milk. Bring to a simmer. Remove from heat. Stir in sour cream.
Gently toss ravioli in sauce to coat. Transfer to plates and serve.