Company Name     Products    About us    Recipes    Contact us    Seasonal offer   
Chicken Ravioli
with Rosemary and Sage Pasta Sauce


Ingredients:

3 Tbs. extra virgin olive oil, plus 1 tbsp. for tossing the pasta
1/4 cop chopped onion
4 fresh sage leaves OR 1 teaspoon chopped dried leaves
A sprig of fresh rosemary, OR two teaspoons very finely chopped
dry leaves
2 Tbs. very finely chopped pancetta
2 cups canned imported Italian plum tomatoes, with their juice OR ripe, firm, fresh tomatoes peeled with seeds removed
Salt and fresh ground black pepper

Put 2 tbsp. olive oil and the chopped onion in a 10" - 12" skillet and on the heat to medium high. Cook the onion, stirringoften, until it is a pale gold.
Add the sage and rosemary, and cook for about 1 minute, stirring frequently.
Add the pancetta and cook for about 1 minute, turning it over from time to time.
Add the tomatoes, salt, pepper and turn all ingredients with a wooden spoon. Adjust heat so thst the sauce bubbles at a gentle but steady simmer. Cook for about 20 minutes, until the fat begins to separate from the sauce. (If you have used rosemary on a sprig, remove it before serving the sauce with ravioli.)

Serve over cooked, drained Chicken Ravioli.

This recipe is from Marcella Cucina, by Marcella Hazen, Harper Collins Publ., 1997

Recipes

Pumpkin Ravioli

Beef Short Rib Ravioli

Chicken Ravioli

Lobster Ravioli

Quick and Easy Ravioli Lasagna

Quattro Formaggi Ravioli alla salsa fresca pomodoro