Chickpea Ravioli with Basil Pesto and Hazelnuts recipes

Chickpea Ravioli with Basil Pesto and Hazelnuts recipes
25 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
  • 3 tablespoons chopped hazelnuts, toasted
Nutrition
359
18% daily value
7 servings
                                       
                                           
     

Fat

21% 14

Saturated

16% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 40

Fiber

23% 6

Sugars

- 2

Sugars, added

- 0

Protein

28% 14

Cholesterol

21% 62

Sodium

63% 1511

Calcium

12% 120

Magnesium

14% 58

Potassium

7% 320

Iron

21% 4

Zinc

15% 2

Phosphorus

28% 195

Vitamin A

8% 72

Vitamin C

3% 3

Thiamin (B1)

33% 0

Riboflavin (B2)

26% 0

Niacin (B3)

18% 3

Vitamin B6

37% 0

Folate equivalent (total)

51% 204

Folate (food)

- 108

Folic acid

- 56

Vitamin B12

7% 0

Vitamin D

2% 0

Vitamin E

11% 2

Vitamin K

29% 35
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