Chickpea spinach ravioli
Chickpea and spinach ravioli is exactly what you need to cozy up with on cold autumn evenings. They're served with roasted figs, radicchio and walnuts- it's sweet with a bitter and salty, all at the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Cooking tools:
- Food processor
- Pasta machine
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Pot
- Slotted spoon
- Fork
- Pastry brush
- Measuring spoon
- Measuring cup
- Potato masher
- Rolling pin
- Stove
- Plate
Ingredients
- 400 g flour type 500 or semola rimacinata
- 4 organic eggs
- 4 tablespoons extra virgin oil
- 4 tablespoons water
- pinch of salt
- 100 g spinach, finely chopped
- 200 g cooked chickpeas
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1/2 teaspoon cumin
- 1 teaspoon thyme
- salt
- black pepper
- 1 tablespoon butter
- 4 figs, quartered
- 50 g radicchio
- 40 g chopped walnuts
- 1 teaspoon oregano
- 2 tablespoons butter
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