White Meat Ravioli
<< Back	Pasta, Italian, Poultry, Meats, Seafood, 4 servings	Print

3/4 lb Chicken breast OR veal OR Canned tuna; chopped

2 tb Shallots; finely chopped

2 Plum tomatoes; chopped

1 ts Dried leaf sage; crumbled

1/4 ts Mace

1/4 c Parmeson or Romano cheese; Grated

1/2 c Parsley; chopped

1/2 ts Black pepper; coursely Ground

1 tb Brandy or dry sherry Pasta dough

Sauce

2 tb Olive oil

4 Scallions; thinly sliced

2 Cloves garlic; minced

1 c Tomatoes; crushed

1 c Tomato sauce

1 tb Basil

Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture.

Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.