1. Heat 2 teaspoons oil in a Dutch oven over medium heat until shimmering. Add turkey and cook until no longer pink, 6 to 8 minutes, breaking up meat into small pieces with a wooden spoon. Add 1 1/2 teaspoons garlic and cook 30 seconds, stirring constantly. Stir in pasta sauce and water and bring to a simmer. Add ravioli and cook, stirring frequently, until ravioli are tender and hot throughout, 12 to 15 minutes; season with salt and pepper to taste.

2. Meanwhile, heat remaining 1 teaspoon oil in a small nonstick skillet until shimmering. Add remaining 1/2 teaspoon garlic and the breadcrumbs and cook, stirring frequently, until breadcrumbs are golden brown, 3 to 5 minutes; remove from heat and stir in parsley. To serve, divide ravioli between four bowls and sprinkle evenly with breadcrumb mixture.

Source: Hannaford fresh Magazine, September - October 2018