Recipies From Previous Tastes

**Tuna Ravioli**
2 lbs. fresh cooked tuna, flaked with a fork	1 tsp. salt
1 cup green onions, diced	1 tsp. black pepper
1 cup black olives, diced	3 egg whites
1 Tbs. minced garlic	6 fresh pasta sheets

Cut out three inch circles from pasta sheets.

Put 1 ½ oz. of the filling mixture on each circle. Brush water around the rim of the pasta. Top with second pasta circle. Seal with a fork. Poach in water for two to three minutes.

**Sun-Dried Tomato Sauce**
2 cups Sun-dried tomatoes	3 cups tomato juice

Put in food processor. Strain and heat. Check for flavor. Place four ravioli on a plate and spoon sauce over the top and serve with green beans.

The Broadmoor Hotel