Friday, July 17, 2009

Ravioli of Chickpeas, Spinach, and Cheese

This was an interesting attempt at something different. We enjoyed it, though not as much as lighter fillings with cottage cheese or ricotta. I made a massive amount of the filling, so tomorrow I will add some eggs and use it as a Lasagna filling. I'll give you the recipe, but feel free to change the amounts, proportions, etc.

The ravioli were served with some roasted potatoes I needed to "use or lose", roasted cherry tomatoes (from the garden) rocket (also from the garden) and shallots (from the Chinese grocer). I tossed it all with a bit of butter.

For the ravioli dough:

3 egg yolks plus one whole egg
3 tablespoons cold water
1/2 teaspoon salt
1 cup semolina flour
1-2 cups all purpose flour

Beat the eggs until light. Beat in salt and water. Beat in semolina and then by hand, add as much AP flour as you can until you have a stiff dough. Let it rest a few minutes before running it through a pasta maker or rolling out by hand.

For the filling:

2 blocks of frozen spinach, cooked, drained and squeezed dry of liquid in a dishtowel
6 cups cooked chickpeas, cooking liquid reserved
1 large package cream cheese (8 oz)
2 cups grated Swiss cheese
1/2 teaspoon granulated dried garlic
Salt and pepper

Puree the chickpeas. Mash in everything else thinning with cooking water if needed. Set in fridge to chill several hours before using. The ravioli will do best either cooked right away, or kept chilled right until they go in the water because the filling is so soft.

Cook ravioli in gently boiling salted water until done. Time will depend how thin you roll them.

Serve with something roasted potatoes. Yikes.

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