Title: White Meat Ravioli
Categories: Pasta Italian Poultry
Yield: 4 Servings

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

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.

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