Chickpea Ravioli with Basil Pesto and Hazelnuts

Ingredients

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

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...

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