- Calories 510
- Caloriesfromfat 31%
- Fat 17.5g
- Satfat 4.3g
- Monofat 6.9g
- Polyfat 2.8g
- Protein 21.8g
- Carbohydrate 68g
- Fiber 13.7g
- Cholesterol 64mg
- Iron 6.8mg
- Sodium 635mg
- Calcium 175mg
Chickpea Ravioli with Basil Pesto and Hazelnuts
Photo: Becky Luigart-Stayner; Styling: Francine Degni, Jan Gautro
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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
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detailaddict's Review
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.
kaesha's Review
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.
JGB's review