Chickpea Ravioli with Basil Pesto and Hazelnuts

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

Ingredients

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

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