|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||c||Parmeson or Romano cheese; grated|
|1/2||ts||Black pepper; coursely ground|
|1||tb||Brandy or dry sherry|
Servings: 4 (40 ravioli)
Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture.
Sauce: 2 Tbs olive oil 4 scallions; thinly sliced 2 cloves garlic; minced 1 cup tomatoes; crushed 1 cup tomato sauce 1 Tbs basil 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.