Chickpea Ravioli with Basil Pesto and Hazelnuts

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

Ingredients

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

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