Ravioloni With Cruschi Peppers And Chicken Ragù
Recipe first for 4 people based on Mushrooms - cooking method pan.
Preparation:
Preparation: Make a paste of eggs and flour, roll it out and fill it with bran peppers found in a pan with hot oil, breadcrumbs and parmesan blended together; close it on itself and cup it to obtain the tortelli. Cook them in boiling salted water. In the meantime, debone the chicken and chop it with a knife; brown the pulp in a pan with a base of celery, carrot and onion (sautéed with a little oil), deglaze with white wine and cook the white sauce. Drain the tortelli when cooked and stir them in the pan for 2 minutes, adding plenty of grated Parmesan.
Ingredients:
Ingredients: 200 G Flour - 2 Eggs - 50 G Cruschi Peppers - 50 G Bread Crumbs - 50 G Parmesan Cheese - 1 Rib Celery - 1 Carrot - 1/2 Onion - 10 Cl White Wine - 200 G Free Range Chicken Pieces - Oil Olive - Salt - Pepper
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