Agnolotti Al Plin With Chickpeas And Pecorino

Preparation:

Preparation: Brown the chickpeas with oil, garlic, sage and then blend with half of the pecorino. Separately, peel the artichokes, cut them finely and sauté them in a pan with the diced celery, carrot and onion. Mix the flour with the eggs, roll out the dough and cut into squares. Stuff them with the previously obtained mixture, close by pinching the center and form the agnolotti. Cook them in boiling salted water, drain and sauté in the pan with the vegetables. Sprinkle with the remaining pecorino and then serve.