Basil Ricotta Butternut Squash Chickpea Ravioli with Pumpkin Cheese Sauce

CHEF BOYARDEE COUTURE! 

This post is brief with no nutrition 411 as my mind is fried from end of year scheduling at work this week, but I have to share this RAVI!

I had leftover BASIL TOFU RICOTTA from the ROASTED ROOT VEGETABLE FLATBREAD so I thought I'm going to try to make some homemade ravioli out of chickpea flour!  It pains me that this excites me.

FOOD DESIGN

I used my hand pasta maker for this dish.  It really helps to get the pasta super thin.  I've made chickpea pasta by simply rolling by hand which does get thin, but not as thin as the pasta maker.  It still works. Try without a hand pasta maker first and if you're into it, know it only gets better the thinner it is! My pasta maker was $25 at Target! 

RECIPE NOTES

I used psyllium husk powder to hold the dough together.  I tried without but it kept breaking.  Psyllium husk powder adds fiber and doesn't affect taste, just adds a bit of a green to the dough.  Normally pasta has egg, so maybe you could it instead to bind.  

I'll have to work on a video of me using my hand pasta maker.  It's a simple turn one! Until then, please let me know if you have any q's.

B.Well B.More,

Lyndsay

 

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