Chickpea Ravioli with Basil Pesto and Hazelnuts

Chickpea Ravioli with Basil Pesto and Hazelnuts
Photo by Becky Luigart-Stayner

Ingredients

  • Pasta:
  • Remaining ingredient:
  • 2 tablespoons chopped fresh chives
  • 1 garlic clove, crushed
  • ½ teaspoon grated lemon rind
  • 6 quarts water
  • 2/3 cup fat-free, less-sodium chicken broth
  • + 19 more ingredients
    • Pesto:
    • 2 large eggs
    • 1 tablespoon extravirgin olive oil
    • 1 ½ tablespoons extravirgin olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon crushed red pepper
    • 1/8 teaspoon grated whole nutmeg
    • 2 cups packed basil leaves
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • ¼ teaspoon salt
    • 1 small garlic clove
    • ½ teaspoon salt
    • 1 tablespoon kosher salt
    • 2 cups drained and rinsed canned chickpeas (garbanzo beans)
    • 1 1/3 cups plus 10 tablespoons all-purpose flour (about 9 ounces)
    • 2 tablespoons mascarpone cheese
    • 5 tablespoons water
    • 2/3 cup chickpea (garbanzo bean) flour (about 2 3/4 ounces)
    • 3 tablespoons chopped hazelnuts, toasted

1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a food processor; process 30 seconds. Combine 5 tablespoons water, 1 tablespoon oil, and eggs, stirring well. With processor running, slowly pour water mixture through fo...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network