White Meat Ravioli
Yield
4 servingsPrep
40 minCook
10 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breasts
or veal or canned tuna, chopped |
|
| 2 | tablespoons |
shallots
finely |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 1 | teaspoon |
sage leaves
crumbled |
*
|
| ¼ | teaspoon |
mace
|
|
| ¼ | cup |
Parmesan cheese
or romano cheese, grated |
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 1 | tablespoon |
brandy
or sherry, dry |
|
| 1 | x |
pasta
dough |
*
|
| Sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | Cloves |
garlic
minced |
*
|
| 1 | cup |
tomatoes
crushed |
|
| 1 | cup |
tomato sauce
|
|
| 1 | tablespoon |
basil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
or veal or canned tuna, chopped |
|
| 3E+1 | ml |
shallots
finely |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 5 | ml |
sage leaves
crumbled |
*
|
| 1.3 | ml |
mace
|
|
| 59 | ml |
Parmesan cheese
or romano cheese, grated |
|
| 118 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 15 | ml |
brandy
or sherry, dry |
|
| 1 | x |
pasta
dough |
*
|
| Sauce | |||
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | Cloves |
garlic
minced |
*
|
| 237 | ml |
tomatoes
crushed |
|
| 237 | ml |
tomato sauce
|
|
| 15 | ml |
basil
|
|
Directions
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 to 15 minutes.
