My husband and I LOVED this recipe, even though it is a lot of work. The flavours are so light and delicate. I could have eaten the filling straight from the bowl.
Chickpea Ravioli with Basil Pesto and Hazelnuts
Comments and Reviews 1-2 of 2
kaesha Posted: 08/03/10
detailaddict Posted: 08/04/12
I agree that this was a LOT of work; and although the result was good, I'm not sure it was worth all the effort. I had made the pasta dough in advance and had homemade pesto on-hand, but this dish still took over 3 hours to complete. I rolled the pasta in 6-in wide sheets with a Kitchen Aid pasta roller attachment, and after putting the filling in place along one edge I simply folded the sheets in half lengthwise, sealing with a little water. I used exactly 1 1/2 tsp. per pillow but still had only enough filling for 29 - not 42. And I ended up using a whole cup of pesto, but still the dish seemed dry. The ravioli themselves were a little bland and could have used some more salt or lemon. Still, I was intrigued by the use of chickpea flour and found this to be an interesting vegetarian dish (although the instructions on the wheat flour need to be more specific - I assumed the 10T were for dusting - ?). If I make this again it will be with a wetter pesto and more flavor.