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3/4 lb Chicken Breast OR veal OR Canned Tuna, chopped
2 Tablespoon Shallots, finely chopped
2 Plum Tomatoes, chopped
1 teaspoon Dried Leaf Sage, crumbled
1/4 teaspoon Mace
1/4 cup Parmesan or Romano Cheese, grated
1/2 cup Parsley, chopped
1/2 teaspoon Black Pepper, coarsely ground
1 Tablespoon Brandy or dry Sherry
Pasta dough
SAUCE
2 Tablespoon Olive Oil
4 Scallions, thinly sliced
2 Cloves Garlic, minced
1 cup Tomatoes, crushed
1 cup Tomato Sauce
1 Tablespoon Basil
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Place all ingredients, except pasta, in a large mixing bowl and combine thoroughly. 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.
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