• 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 work surface and place a tablespoon of the filling towards the bottom half of the dough. Space out tablespoon measures of filling about 1 inch 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.