Chickpea Ravioli with Basil Pesto and Hazelnuts

Name: Chickpea Ravioli with Basil Pesto and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters packed basil leaves; 78 grams 2/3 cup chickpea (garbanzo bean) flour (about; 1 teaspoons crushed red pepper; 2 larges eggs; 1 Tbsp extravirgin olive oil; 2 Tbsps extravirgin olive oil; 158 milliliters fat-free, less-sodium chicken broth; 315 milliliters all-purpose flour (about 9 ounces); 2 Tbsps chopped fresh chives; 1 garlic clove, crushed; 1 small garlic clove; 3 Tbsps chopped hazelnuts, toasted; 1 teaspoons kosher salt; 1 Tbsp kosher salt; 1 teaspoons grated lemon rind; 2 Tbsps mascarpone cheese; 0 teaspoons grated whole nutmeg; 28 grams 1/4 cup grated fresh Parmigiano-Reggiano cheese; 0 teaspoons salt; 1 teaspoons salt; 5 Tbsps water; 6 liters water

The recipe Chickpea Ravioli with Basil Pesto and Hazelnuts could satisfy your Mediterranean craving in about 45 minutes. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 259 calories. This recipe serves 7. It works well as a side dish. If you have kosher salt, garlic clove, extravirgin olive oil, and a few other ingredients on hand, you can make it.

Instructions

To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife.

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Pasta

Equipment you will use

Measuring Cup

Knife

Combine flours and 1/2 teaspoon salt in a food processor; process 30 seconds.

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Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Dough

All Purpose Flour

Water

Egg

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Let stand 30 minutes.

Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough flat.

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Dough

Roll 2 dough portions into 18 x 3inch rectangles (turning dough over occasionally and dusting surface lightly with flour).

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Dough

All Purpose Flour

Roll

Lay pasta sheets flat; cover.

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Lasagne Noodles

Combine chickpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth.

Ingredients you will need

Whole Garlic Cloves

Chickpeas

Equipment you will use

Food Processor

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.

Ingredients you will need

Pasta

Water

Cut pasta sheet into 6 (3 x 3inch) ravioli, trimming edges with a sharp knife or pastry wheel.

Ingredients you will need

Ravioli

Pasta

Equipment you will use

Knife

Brush excess flour from ravioli; press gently to flatten tops.

Ingredients you will need

Ravioli

All Purpose Flour

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.

Ingredients you will need

Ravioli

Dough

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Baking Sheet

Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven.

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Kosher Salt

Water

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Dutch Oven

Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent.

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Ravioli

Equipment you will use

Frying Pan

Remove ravioli from water with a slotted spoon.

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Ravioli

Water

Equipment you will use

Slotted Spoon

Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Repeat procedure with remaining ravioli.

Ingredients you will need

Ravioli

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.

Ingredients you will need

Whole Garlic Cloves

Basil

Pesto

Cooking Oil

Equipment you will use

Food Processor

Serve with ravioli.

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Ravioli

Sprinkle with hazelnuts.

Ingredients you will need

Hazelnuts

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

Ingredients you will need

Ravioli

Nutmeg