To be honest, I am not much of a pasta person. I’ll eat it occasionally but I could definitely live without it. When I do eat pasta though, I prefer it to be homemade. There is just something different about fresh pasta that makes it taste way better than dried. The Recipe Redux theme this month was spring cleaning! So I looked through my fridge and found sun-dried tomato paste, which I have never used and thought it would be good for this theme!
Today was one of those rare days where I wanted to eat some pasta, and I wanted fresh ravioli. Not just any ravioli though, I wanted to make something different and delicious!
I made the pasta with garbanzo bean flour, in order to keep it gluten-free and full of protein and healthy fats. I filled them with hummus and sun-dried tomatoes. The result? Outstanding! Sun-dried Tomato and Hummus Ravioli
- 2 cups of garbanzo bean flour (aka chickpea flour), plus more for rolling
- 2 eggs ( or 2 flax eggs for vegan option
- 1 tbsp cornstarch or tapioca starch
- Hummus
- Sun-dried tomato paste (or place sun-dried tomatoes in food processor until smooth)
1. Beat eggs in a small bowl then combine with flour in a large bowl with cornstarch 2. Mix well until a dough forms 3. Roll dough out on a lightly floured surface until about 1/8 inch thick 4. Cut in to about 24 rectangles, place about 1/2 tsp each of hummus and sun-dried tomato paste on 12 rectangles 5. Top each filled rectangle with the remaining rectangles, press sides down with a fork and ensure no filling will come out 6. Boil water in a medium size sauce pan 7. Place 3 raviolis in at a time into the boiling water for about 2-3 minutes and repeat until done 8. Top with more hummus and tomato paste if you desire! Enjoy! 🙂
Health Benefits Garbanzo Bean Flour:
- High in protein
- Healthy unsaturated fats
- Good source of folate, vitamin B6 and iron
