Pesto and Hazelnut Ravioli

By Jenny_439

Ingredients

• Pasta:
• 1 1/3 cups plus 10 tablespoons all purpose flour
• 2/3 cup chickpea flour
• 1/2 teaspoon salt
• 5 tablespoons water
• 1 tablespoon extravirgin olive oil
• 2 large eggs
• 2 cups drained and rinsed canned chickpeas
• 2 tablespons chopped fresh chives
• 2 tablespoons mascarpone cheese
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/8 teaspoon grated whole nutmeg
• 1 small garlic clove
• 6 quarts water
• 1 tablespoon kosher salt
• Pesto:
• 2 cups packed basil leaves
• 2/3 cup fat free, less sodium chicken broth
• 1/4 cup grated fresh parmigiano-reggiano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1 garlic clove, crushed
• 1 1/2 tablespoons extra virgin olive oil
• 3 tablespoons chopped hazelnuts, toasted

Preparation

Step 1

Pasta: lighly 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. (a) with processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. (b) turn dough ut 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. (c) roll 2 dough portions into 18 x 3 inch rectangles, turning dough over occasionally and press into pasta sheets, flat; cover.

combine checkpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth. place 1 pasta sheet on a lightly floured work surfice. (d) 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. (e) moisten edges and in between each filling portion with water; place remaining pasta sheet on top; pressing to seal. cut pasta sheet into 6 3x3 inch ravioli, trimming edges with a sharp knife or pastry wheel. brush excess flour from ravioli; (f) press gently to flatten tops. place raviolion 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 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 hazel nuts