Rustico With Ricotta And Peas

Preparation:

Preparation: In a non-stick pan, heat the oil and brown the onion that you have previously cleaned and rinsed under running water. Immediately after, add the thawed peas and let them cook for about 15 minutes on a low flame, adding 4-5 tablespoons of water; finally, salt and pepper. Separately, in a bowl, cream the ricotta with the salt and pepper until you obtain a homogeneous mixture. Then take care of the dough, which you will have taken out of the freezer at least 15 minutes before use, then unroll it and roll it out on a surface dusted with flour using a rolling pin. Cut 2 discs of slightly different sizes and use the larger one to line the oiled baking tray. Pour the mixture obtained by leveling carefully, add the now cooked peas and cover everything with the second disc of puff pastry, pressing the edges well to seal them. Bake the rustic in a preheated oven for about 20 minutes at 250 degrees. Serve it immediately hot.