Chickpea Ravioli with Basil Pesto and Hazelnuts

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

Ingredients

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

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