| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | Italian | Pasta, Italian, Poultry, Meats, Seafood | 4 | Servings |
INGREDIENTS
| 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 | ||
| 2 | tb | Olive oil |
| 4 | Scallions; thinly sliced | |
| 2 | Cloves garlic; minced | |
| 1 | c | Tomatoes; crushed |
| 1 | c | Tomato sauce |
| 1 | tb | Basil |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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