| 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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