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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