Celci ravioli pecorino sauce
Instructions
Put the chickpeas to soak overnight, Cook in the same water adding tomato fillets and salt to taste, you'll get a chickpea soup.
Drain the chickpeas and pass them to obtain a cream.
Stuffed Phyllo typical ravioli with the help of stencils.
Then boil the ravioli so prepared and put in a pan 70 g of pecorino cheese making it melt with hot water, add the fresh Sage and revise the ravioli into the pan with the sauce.
As a final touch, garnish with pecorino romano to curls.
Ingredients and dosing for 4 persons
- 500 g of type egg pasta dough to browse
- 500 g of chickpeas
- 100 g of pecorino romano cheese
- Salt
- Olive oil
- Tomato
- Sage