White meat ravioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chicken breast OR veal OR |
| Canned tuna; chopped | ||
| 2 | tablespoons | Shallots; finely chopped |
| 2 | Plum tomatoes; chopped | |
| 1 | teaspoon | Dried leaf sage; crumbled |
| ¼ | teaspoon | Mace |
| ¼ | cup | Parmeson or Romano cheese; |
| Grated | ||
| ½ | cup | Parsley; chopped |
| ½ | teaspoon | Black pepper; coursely |
| Ground | ||
| 1 | tablespoon | Brandy or dry sherry |
| Pasta dough | ||
| 2 | tablespoons | Olive oil |
| 4 | Scallions; thinly sliced | |
| 2 | Cloves garlic; minced | |
| 1 | cup | Tomatoes; crushed |
| 1 | cup | Tomato sauce |
| 1 | tablespoon | Basil |
Directions
SAUCE
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.