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Chickpea Ravioli with Basil Pesto and Hazelnuts

Photo: Becky Luigart-Stayner; Styling: Francine Degni, Jan Gautro
Yield 7 servings (serving size: 6 ravioli, about 1 1/2 tablespoons pesto, and about 1 teaspoon hazelnuts)

Ingredients

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

Nutrition Information

  • calories 510
  • caloriesfromfat 31 %
  • fat 17.5 g
  • satfat 4.3 g
  • monofat 6.9 g
  • polyfat 2.8 g
  • protein 21.8 g
  • carbohydrate 68 g
  • fiber 13.7 g
  • cholesterol 64 mg
  • iron 6.8 mg
  • sodium 635 mg
  • calcium 175 mg

How to Make It

  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 food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

  2. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough flat. Roll 2 dough portions into 18 x 3–inch rectangles (turning dough over occasionally and dusting surface lightly with flour). Lay pasta sheets flat; cover.

  3. Combine chickpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place 1 pasta sheet on a lightly floured work surface. Spoon about 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge of sheet; spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place remaining pasta sheet on top, pressing to seal. Cut pasta sheet into 6 (3 x 3–inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli; press gently to flatten tops. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with the remaining dough portions and filling mixture to form 42 ravioli.

  4. Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven. Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Repeat procedure with remaining ravioli.

  5. To prepare pesto, combine basil and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. With processor on, slowly pour 1 1/2 tablespoons oil through food chute; process until well blended. Serve with ravioli. Sprinkle with hazelnuts.

  6. Wine note: In this recipe, the key wine-pairing factors are lemon, nutmeg, and basil. A dry Italian white will pick up on the citrus and green flavors of the dish, contrast nicely with the nutmeg, and act as a crisp counterpoint to the softness of the ravioli. With this dish, try Mastroberardino's Greco di Tufo. The 2006 is $ —Karen MacNeil