I have never made fresh pasta before. Well, that is not totally true. I did used to help my Mother make fresh pasta as a kid. And when I say "help" my role was just to take the freshly made pasta and find a place for it to dry- laid out on a flat surface, hanging over a kitchen cabinet door or wherever else seemed suitable. God, how I hated that job. But, I did it and often with whatever friends of mine my Mother could recruit to help, too.
I was recently introduced to the concept of chickpea ravioli by my cousin Lois. Wow, what a great idea! Why had I not thought of that before? The wheels were set in motion and the decision to give it a try was made. The filling didn't seem a particularly daunting task but the pasta? Definitely. So, I did what any sane person who had never made pasta before did- went straight to Amazon and purchased the pasta making attachments for my Kitchen Aid Mixer!
Unfortunately, when pasta making day rolled around, they had not yet arrived. Fortunately, I live in a great community and a neighbor volunteered his hand crank version.
The pasta came out great. I used Vegan Dad's recipe and it was easy, not nearly as messy as I remember and took no time at all. Since I did not have a ravioli cutter or one of those ravioli molds I used a pair of my daughters plastic pinking sheers to cut the ravioli. Worked like a charm.
The only snafu in the whole process was when my dog stole a sheet of freshly made pasta from where it was hanging over a cabinet door. Note to self- keep the dog out of the kitchen while making pasta.
I will do it again, for sure. But, I am definitely waiting until the KitchenAid attachments arrive!
Chickpea and White Bean Ravioli in Roasted Pepper Cream Sauce
For the ravioli:
6 fresh pasta sheets (the recipe I used stated it made a pound of pasta, you could use store bought)
1 1/2 cups cooked chickpeas
1 1/2 cups cooked white beans such as navy
3 cloves garlic, rough chopped
1 tbsp tahini
Juice of one lemon
1 tsp cumin
Olive oil for drizzling (optional)
4 oz chopped pimento (can be found in a jar in the grocery store)
2 tbsp green onions, chopped plus some for garnish (green part only)
2 tbsp finely chopped parsley
Salt and pepper to taste
For the filling:
1 1/2 roasted red peppers
1 roasted yellow pepper
2 cloves garlic
1/2 cup vegetable stock
1/2 cup non dairy creamer (I used So Delicious Original)
1 tbsp flour
Salt and pepper to taste
In a food processor blend the chickpeas, white beans, garlic, lemon juice, tahini and cumin until blended and smooth. If the mixture seems dry drizzle some olive oil and continue to blend until smooth but not runny. Remove from the processor and transfer to a large bowl. Add th pimento, green onion, parsley, salt and pepper and stir to incorporate.
Lay out a pasta sheet on a flat, lightly floured surface. If you have one of those ravioli makers, now is the time to use it! Otherwise, place filling in teaspoonfuls on the dough leaving enough room between them to cut the ravioli. Lay another sheet on top and lightly press sheets together (don't press so hard that they are sealed). Cut into ravioli shapes. Once cut, lift the top sheet, rub the edges of the bottom sheet with a little water and then press the two together ensuring air bubbles are forced out.
Prepare the sauce by putting the roasted peppers, garlic, vegetable stock and non dairy creamer into a blender. Blend until very smooth. Transfer to a sauté pan and heat over medium heat. Add the flour, salt and pepper and stir until heated through and thickened. This may take up to ten minutes.
While sauce is heating a large pot of water until it reaches a rolling boil. Add the ravioli and allow to cook until the ravioli float to the top - about five minutes or so.
Drain ravioli, serve with the roasted pepper sauce garnished with the rest of the green onion.
Note: I made 12 ravioli and had a fair amount of filling left over, which I am going to use in another recipe (post forthcoming).