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Anurag Sengupta

Fabrica By Chef Saby


Pasta ripiena di Ceci



This dish is my way of creating awareness in promoting the concept of "Alternate proteins" . Chickpeas has been used for the stuffing which are an amazing source of protein and can easily replace any other animal protein. Also the flavours of Italy has been incorporated, staying true to the basics of hand crushed pomodoro, fresh basil for seasoning and fresh hand made pasta. It's my way of showing my gratitude towards the country of origin of Pasta , Italy !! It's healthy, vegetarian, rustic yet elegant. Mama Mia!!


1 Refined Flour - 600g

2 Semolina (Fine ground) - 400g

3 Water (adjust as required) - 350g

4 Turmeric powder - 2tsp

5 Salt - 5g

For filling

1 Chickpea ( boiled) - 200 gm

2 Cream cheese - 100 gm

3 Garlic - 10 nos

4 Cumin powder - 2 tsp

5 Oil

6 Salt - as per taste

For Tomato Sauce

1 Tomato pilati - 500 gm

2 mozzarella cheese - 200 gm

3 Barbeque powder - 4 tsp

4 Garlic cloves - 10 nos

5 Oil

6 Salt - as per taste



1 Take a Yellow dough, roll it out with the help of pasta rolling machine. ( thickness should be 1mm of pasta sheet)

2 Same for red rough. Once it sheet done place alternative colors one by one on the top of each other.

3 Cut it into length wise and then again roll it out .

4 Fold and shape.

5 Boil for 1 min in simmering water

For sauce

1 Take a sauce pan, heat it up with oil then add garlic, tomato pilati.

2 Now add barbeque powder, salt and mozzraellla cheese

3 Cook it for 4 to 5 minutes until it becomes thick.

For filling

1 Take mixer jar, add boiled chickpeas, salt, cumin powder, garlic, oil and blend it until it becomes fine paste. Add water if it required.

2 Now in one pan add oil, heat it up and add boiled chickpea paste, saute it for 8 to 10 minutes until it becomes thick.

3 Cool it down the mixture , add cream cheese and mix it . Keep it in the refreigrator.

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