White Meat Ravioli
- 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.
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.
