Pan-fried Chickpea Ravioli – Ilaria Moretti

Method

Pour the egg white into a bowl and add the flours of your choice, mixing until the dough becomes soft and workable. Transfer the dough to a well-floured surface, lightly flour the surface, and gently roll it out. Cut out circles about 8 cm in diameter.

Meanwhile, prepare your filling of choice in a pan, dividing it into small, well-spaced portions. Place the dough discs directly on top of each filling portion, pressing lightly on the edges to seal.

Place them in the pan, pour in water to about two fingers’ depth, cover with a lid, and cook until done.

Finish with chives or leeks and, if desired, add a few drops of soy sauce.