Chickpea Ravioli with Basil Pesto and Hazelnuts
adapted from Lidia Bastianich’s recipe in April 2008 Cooking Light Magazine
Preparation Time: 1 ½ hours Cook Time: 10 minutes Yield: 42 ravioli
This one is a little long, but pretty easy to put together. It does take about 1 ½ to 2 hours (2 hrs for the first time you make it), but it tastes great. I halved the recipe, next time though, I would make a full recipe and freeze the extra for a quick weeknight dinner. I veganized this recipe and replaced some of the fat. I put some of my comments in green for what I did to the recipe this time around.
1 1/3 cups plus 10 TBSP whole wheat pastry flour
2/3 cup chickpea flour
½ tsp salt
5 TBSP water
1 tsp ground flax seeds mixed with 1 TBSP water
1 TBSP Ener-G egg replacer mixed with ¼ cup warm water
2 cups canned chickpeas (garbanzo beans), drained and rinsed
2 TBSP fresh chives, chopped (okay, I didn’t have any, so I left it out)
2 TBSP soy cream cheese (I used tofutti)
¼ tsp lemon juice
¼ tsp salt
1/8 tsp nutmeg
1 small garlic clove
6 quarts water
1 TBSP kosher salt
2 cups packed basil leaves (I got to pick these fresh from m-i-l’s plant)
2/3 cup vegetable broth
¼ cup nutritional yeast
½ tsp kosher salt
½ tsp crushed red pepper
1 garlic clove, crushed
2 TBSP miso
1 TBSP hazelnuts
3 TBSP hazelnuts, toasted and chopped
To make the pasta: Combine the flours and salt in a food processor, pulsing to combine, about 10 pulses. Combine the water, flax meal mixture and egg replacer mixture in a small bowl or spouted measuring cup. Stream the water mixture into the food processor while it is running, just until it forms a dough. (I had to add about 1 TBSP more water to mine)
Turn the dough out onto a lightly floured counter and knead 6 times. Shape into a disk, dust with flour, cover with plastic wrap and let it rest for 30 minutes. This rest time is important so that the dough is elastic enough to roll out.
While the dough is resting, make your filling: Combine the chickpeas, chives (if using) soy cream cheese, lemon juice, salt, nutmeg, and garlic in the food processor and process until smooth.
Since the dough is still resting, make the pesto: Combine the basil, vegetable broth, nutritional yeast, salt, crushed red pepper, and crushed clove of garlic and process until smooth in a food processor. While the food processor is running, add the miso and 1 tablespoon hazelnuts, process until combined.
Rolling out the pasta: Divide the dough into 14 equal portions (when halving the recipe, make sure you have an even number of portions, I had 6) Work with one portion at a time and keep the rest covered so it doesn’t dry out. Press the dough out flat, then roll into an 18” X 3” rectangle. You will need to keep some flour on hand so the dough doesn’t stick. Make sure you turn the dough over a couple of times as you roll it out. When they are at the desired length, lay them flat and keep them covered. Repeat with the remaining sections until they are all rolled out.
Filling and cutting the pasta: Place one sheet of dough in front of you and spoon about 1 ½ teaspoons of filling onto the dough every inch and a half, making sure you leave an inch on both ends of the dough, you should get 6 mounds of filling. Moisten the edges and in between the filling portions with water. Lay a second sheet of dough over the top and press down on the edges and between each portion of filling to seal. Press down gently on the filling to flatten it a little. Cut the sheet of pasta (you should have 6) with a sharp knife and trim the edges. Keep the ravioli covered to prevent drying. Repeat with the remaining dough.
As you are filling and shaping the ravioli, put a dutch oven on the stove to heat. Fill it with the 6 quarts of water and the tablespoon of salt. Add 6 ravioli to the boiling water at a time. Let them cook for 1 ½ to 2 minutes (2 minutes if your dough is a little thicker) Using a spider or slotted spoon, remove the ravioli and place on a tray, making sure they don’t overlap or they will stick togther. Cover them to keep them warm. Repeat until all of your ravioli are cooked.
To eat: Spoon some pesto over your ravioli and sprinkle with the chopped hazelnuts. Serve with a side salad.
This is a high fiber meal. The fat is a little high because of the nuts, but you can leave those out if you are watching your fat intake. You can also cut back on the salt in each component if you are watching your sodium.
I thought I rolled my ravioli out pretty thin, but they were still pretty thick when I put them in to cook. Boy do I wish I had a pasta machine, or attachment for my Kitchenaid. That’s okay though, its a good workout for your arms.
Verdict: Yummy! Hubby liked them too. Definitely a make again.