Vol-au-vent with raviolini
Instructions
In a saucepan Cook the peas with a little butter and two tablespoons of hot water.
Savoury in last and keep aside.
Raviolini boil in salted water.
Drain and toss with butter, grated cheese and peas.
Fill the vol-au-vent with raviolini, cover with the sauce to be rather smooth.
Sprinkle with some grated cheese and then put in the oven to warm up lukewarm.
The accompanying wine: Colli Bolognesi Pignoletto DOC Est!Est!!Est!!! Di Montefiascone DOC, Gravina DOC.
Ingredients and dosing for 6 persons
- 1 vol-au-vent great
- 500 g of raviolini pasta type
- 100 g of peas
- Bechamel
- Grated cheese
- Butter
- Salt