For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.

Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Cook 2 servings of the ravioli immediately and freeze the remaining ravioli as directed. Serves 4.

Prepare Tomatoey Sauce (see Recipe Center) as directed. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop 2 servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.

Place 2 servings of the ravioli in a freezer container. Seal, label, and freeze container for up to 3 months. To serve, prepare Tomatoey Sauce as directed. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop the frozen ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.