Vol-au-vent With Raviolini

Recipe first for 6 people based on Peas - cooking method oven.

Preparation:

Preparation: Cook the peas in a saucepan with a little butter and two tablespoons of hot water. Season with salt and keep aside. Boil the ravioli in salted water. Drain and season with butter, grated cheese and peas. Fill the vol-au-vent with the raviolini, cover with the béchamel which must be quite fluid. Sprinkle with a little grated cheese and then heat in a warm oven. Accompanying wines: Colli Bolognesi Pignoletto DOC, Est!Est!!Est!!! Montefiascone DOC, Gravina DOC.