Grain Free Chickpea Ravioli with Almond Ricotta Filling

Updated at: Thu, 17 Aug 2023 12:10:17 GMT

Step 1

In a large bowl whisk chickpea flour, tapioca flour, almond flour and powdered chia until combined. Make a well in the center of the flour and crack eggs into the well, then add 1 tbsp olive oil and sea salt. Using a spoon stir eggs working from the center to the edges of the flour until mostly combined. Using your hands, knead the dough for 5 minutes or until the texture holds together and is pliable. It will be smoother the more you knead. If too dry add water 1 tsp at a time, but knead sufficiently before doing this because the texture will change as you knead. Roll into a ball, wrap tightly in plastic wrap and let it rest at room temperature for 30 mins. Note: If you’d like to make a portion of matcha raviolis here’s what you do -- once you’ve completed step 1 divide the dough into two portions. Add 2 tsp matcha green tea powder to one half of the dough, kneading it in using your hands. Wrap each dough portion tightly in plastic wrap and proceed with the recipe from there as directed.

Step 2

Set a pot of salted water boiling. Add 1 tbsp olive oil (prevents raviolis from sticking to one another). While the water is getting to boiling point, make your raviolis.

Step 3

Divide the dough into 4 equal portions. While working with one, keep the other ones wrapped tightly in plastic wrap until use to avoid drying out. Roll the first portion of dough into a smooth ball.

Step 4

Flour a work surface lightly with chickpea flour and dust your rolling pin with flour as well. Using your rolling pin, roll dough into a long rectangle shape, about 3 millimeters thick and four inches wide. If edges rip or break simply press back together using your fingers -- a little bit of water helps to glue the pasta back together.

Step 5

Once the pasta dough is nice and thin, use a pastry bag to squeeze out a teaspoon of filling per each ravioli. I like to pipe the filling two inches in from one of the long edges of the rectangles (see photos and video above), spacing the filling two inches apart from one another. Using a pastry brush, brush egg white all around the piped filling. I brush pretty much all of the exposed surface of the pasta -- top, bottom, and between each filling. Fold the long edge of the dough over the filling and use your hands to press the pasta gently together around the filling. Using a ravioli cutter or biscuit cutter cut the ravioli into half moon shapes (letting the cutter overlap off the folded edge). For best results prick the raviolis gently with a fork — this allows hot water to enter the raviolis and cook the inside of the pasta as well as the outside (it took me 4 trials to figure this out! Don’t skip it).

Step 6

Lower the raviolis one by one into your pot of salted water using a slotted spoon (this prevents splashing). Boil raviolis for 13-15 mins, until tender inside and out, stirring the pot once or twice as they’re cooking to ensure the raviolis cook evenly. Note: the thinner you rolled out your pasta dough, the faster these ravioli cook. My 3mm raviolis took 13-15 minutes. This recipe is NOT like most gluten free pasta recipes that fall apart after a few minutes boiling -- the raviolis need more cook time and are pretty sturdy, almost like dumplings. They will float at the surface even when they’re not totally done. If you’re unsure about doneness its best to remove one after 13 minutes and test it for doneness. When raviolis are done they are tender all the way through.

Step 7

Drain, toss with olive oil and serve with fresh herbs and salt or with garlicky blistered tomatoes.

Step 8

For the garlicky blistered tomatoes with thyme:

Step 9

Set a large frying pan on high heat. Once very hot, add the whole cherry tomatoes and olive oil. Give the pan a toss to coat the tomatoes in oil, then cover with a lid set slightly ajar so steam can escape. Cook for 5-10 minutes stirring occasionally, until the tomatoes burst, blister and blacken. Cut off the heat, set the lid off to the side, then stir in the minced garlic, thyme and salt. The ambient heat will cook the garlic and marry the flavors together. Before serving stir in lemon pepper. Serve hot.

Step 10

Set the almonds in a medium bowl. Cover with hot water and soak for minimum 30 minutes. Once soaked, use your hands to slip the almond skins off of the blanched almonds. Discard skins.

Step 11

Add everything to a blender: blanched almonds, olive oil, water, miso, white pepper or Lemon Pepper, apple cider vinegar, basil and sea salt. Blend until semi-smooth, like a rough paste. Taste and adjust seasonings to your liking.

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