White Meat Ravioli

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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