Chickpea Ravioli
Ingredients
Chickpea Ravioli
- Fresh Pasta Sheets (homemade or store bought)
- 1 cup Canned Chickpeas
- 4 oz. Feta Cheese
- 1/2 tsp Dried Oregano
- Salt & Pepper to taste
Sundried Tomato Cream Sauce
- 1/2 cup Chopped Sundried Tomatoes (in oil)
- 1 cup Heavy Cream
- Salt & Pepper to taste
Instructions
Chickpea Ravioli
- Mash chickpeas with a fork and then stir in the feta, the mixture should be lumpy.
- Season with oregano, salt and pepper.
- Lay a sheet of pasta on a lightly floured worksurface and place a tablespoon of the filling towards the bottom half of the dough.
- Space out tablespoon measures of filling (about 1inch apart) down the length of the pasta sheet.
- Brush the perimeter of the pasta sheet with water.
- Fold the top half of the pasta dough over the filling and press the edges together to seal.
- Using a small biscuit cutter or a paring knife, cut around each mound of filling to form ravioli. Use a fork to crimp around the edges.
- Bring a pot of water to a boil and carefully drop the ravioli in and cook until they float, about 3-4 minutes.
- Lift the pasta out of the water using a slotted spoon and toss with sundried tomato cream sauce and top with fresh basil.
Sundried Tomato Cream Sauce
- Gently warm Heavy cream in a sauté pan and let simmer and reduce until slightly thickened, about 5 minutes.
- Stir in the sundried tomatoes and season with salt and pepper.
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