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Chickpea Ravioli with Basil Pesto and Hazelnuts Recipe

Chickpea Ravioli with Basil Pesto and Hazelnuts Recipe

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Chickpea Ravioli with Basil Pesto and Hazelnuts

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Ingredients

Count

Nutrition

256

Calories

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Ingredients:

Serving

1 1/3 cups plus 10 tbsp all-purpose flour (about 9 oz)
2/3 cup chickpea ( garbanzo bean) flour (about 2 3/4 oz)
1/2 tsp salt
5 tbsp water
1 tbsp extravirgin olive oil
2 large eggs
2 cups drained and rinsed canned chickpeas ( garbanzo beans)
2 tbsp chopped fresh chives
2 tbsp mascarpone cheese
1/2 tsp grated lemon rind
1/4 tsp salt
1/8 tsp grated whole nutmeg
1 small garlic clove
6 quarts water
1 tbsp kosher salt
2 cups packed basil leaves
2/3 cup fat-free , less-sodium chicken broth
1/4 cup (1 oz) grated fresh parmigiano-reggiano cheese
1/2 tsp kosher salt
1/2 tsp crushed red pepper
1 garlic clove, crushed
1 1/2 tbsp extravirgin olive oil
3 tbsp chopped hazelnuts, toasted

Directions:

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.
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.
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.
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.
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.
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 $24. —Karen MacNeil

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.15 Kcal (1072 kJ)
Calories from fat	63.56 Kcal
		% Daily Value*
Total Fat	7.06g	11%
Cholesterol	59.42mg	20%
Sodium	811.92mg	34%
Potassium	244.31mg	5%
Total Carbs	35.01g	12%
Sugars	1.69g	7%
Dietary Fiber	2.05g	8%
Protein	12.41g	25%
Vitamin C	1.5mg	3%
Iron	2.1mg	11%
Calcium	144.8mg	14%

Amount Per 100 g
Calories	26.89 Kcal (113 kJ)
Calories from fat	6.67 Kcal
		% Daily Value*
Total Fat	0.74g	11%
Cholesterol	6.24mg	20%
Sodium	85.23mg	34%
Potassium	25.65mg	5%
Total Carbs	3.67g	12%
Sugars	0.18g	7%
Dietary Fiber	0.22g	8%
Protein	1.3g	25%
Vitamin C	0.2mg	3%
Iron	0.2mg	11%
Calcium	15.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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