Chickpea Ravioli with Basil Pesto and Hazelnuts

Yield: 7 servings (serving size: 6 ravioli, about 1 1/2 tablespoons pesto, and about 1 teaspoon hazelnuts)

Ingredients

• Pasta:
• 1 1/3  cups  plus 10 tablespoons all-purpose flour (about 9 ounces)
• 2/3  cup  chickpea (garbanzo bean) flour (about 2 3/4 ounces)
• 1/2  teaspoon  salt
• 5  tablespoons  water
• 1  tablespoon  extravirgin olive oil
• 2  large eggs
• 2  cups  drained and rinsed canned chickpeas (garbanzo beans)
• 2  tablespoons  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  (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  crushed red pepper
• 1  garlic clove, crushed
• 1 1/2  tablespoons  extravirgin olive oil
• 
  Remaining ingredient:
• 3  tablespoons  chopped hazelnuts, toasted

Preparation

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.

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.

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.

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.

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.

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

Nutritional Information

Calories:

510 (31% from fat)

Fat:

17.5g (sat 4.3g,mono 6.9g,poly 2.8g)

Protein:

21.8g

Carbohydrate:

68g

Fiber:

13.7g

Cholesterol:

64mg

Iron:

6.8mg

Sodium:

635mg

Calcium:

175mg