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Garlicky Chickpea Ravioli with Roasted Red Pepper Sauce

March 24, 2009

The Omnivore and I had very mixed feelings as we ate this meal.  The dish itself was fantastic, don’t get me wrong.  The chickpea filling was distinct but complemented perfectly by the roasted red pepper sauce.  This was really a five star meal.

What disappointed us was our meal the previous night at a local restaurant.  This delicious meal caused us to lament on the quality of the food, the price of the food, the atmosphere of the restaurant, and the attentiveness of the waitstaff.  It seems as if the more I cook for us at home, the more miserable our dining out experiences seem to be.  

This would be a fantastic meal to serve guests or at family dinners.  It is a bit labor intensive, but the end result was stellar.

imgp1762The meal was garnished with components of the of the ravioli filling: chickpeas and fresh parsley.

imgp17352Garlicky Chickpea Puree

1 cup chick peas
2 tsp evoo
2 tsp lemon juice
1/2 t cumin
1/4 tsp salt
2 T chopped parsley
1 garlic clove
Drizzle in water until desired smoothness.

Great as a dip for veggies or sandwich spread, too!






Fresh Pasta (serves 2)

This pasta is tender and nutritious without an overly “wheaty” taste.  It was not too dense to use as ravioli and it would certainly be delicious if cut as linguini or other long noodle.

1 T water
1 egg
1/2 cup unbleached white flour
1/4 cup whole wheat flour
1/4 tsp salt





To make the ravioli, place about a teaspoon of filling about 1 inch apart on a strip of pasta dough that has been rolled to the thinnest setting.  Using a pastry brush, moisten all edges with water.  Lay another strip of pasta on top of the filling, and using your hands, remove air from the pockets around the filling.  Use a fork to crimp the the lengthwise edges and a pizza roller to cut the square raviolis.  Crimp remaining edges (made with the cuts) with fork.  Cook in GENTLY boiling water 4-5 minutes.  



Roasted Red Pepper Sauce (serves 2)

1 small onion, diced
2 garlic cloves, minced
1 roasted red pepper, chopped
4 oz stock
1/3 cup sweet corn kernals
1/4 tsp salt
1/8 tsp chili powder

fresh parsley for garnish

Gently saute garlic in olive oil.  Add onion and pepper and cook until onions are translucent.  Puree in a food processor or blender with stock.  Return to pan and add spices and heat thoroughly.

4 Comments leave one →
  1. Chris permalink
    March 24, 2009 11:50 am

    Interesting flavor combination! I will definitely try this out.

    And I hear ya – the more I cook, the more disappointed I am when we go out for dinner (especially for expensive meals). We kind of stick to the local Thai and Mexican places. How can you be disappointed when your meal cost $6.95? 🙂

  2. March 24, 2009 12:52 pm

    I feel the same way about eating out lately. It’s almost always disappointing.

  3. March 25, 2009 10:44 am

    What a great meal! I love roasted red pepper sauce and who doesn’t love fresh pasta? Mmm.

  4. sherrilee permalink
    March 31, 2009 8:25 pm

    Just made this for dinner tonight! It was soooooooooo good. We added a little goat’s cheese to the filling. Even my 3 yr. old and 1 yr. old LOVED it. Thanks!!

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