Ravioli with crunchy local peppers and chicken sauce
Instructions
Make a paste of flour and egg roll out and fill them with crunchy local peppers found in a pan with hot oil, breadcrumbs and Parmesan whipped together; closing in on itself and copparla to derive the tortelli.
Cook in boiling salted water.
Meanwhile boning chicken and chop the knife; Brown the meat in a pan with a bottom of celery, carrot and onion (fried with a little oil), Deglaze with white wine and bring to the white sauce.
Drain the tortelli and giving them cooking in a pan for 2 minutes, with the addition of grated abundant grain.
Ingredients and dosing for 4 persons
- 200 g of flour
- 2 eggs
- 50 g of crunchy local peppers
- 50 g of breadcrumbs
- 50 g of grana
- 1 costa of celery
- 1 carrot
- 1/2 onion
- 10 cl of white wine
- 200 g of chicken pieces
- Olive oil
- Salt
- Pepper