Chickpea Ravioli

A vegan and delicious pasta recipe by Anna Schürrle

Ingredients for 2-3 servings


300 g spelled flour
1 pinch of turmeric or other yellow natural coloring powder
120 ml Aquafaba (liquid from 1 can of chickpeas)
Water as needed

150 g chickpeas
150 g cashew nuts
1 tbsp olive oil
1 medium onion
1 clove of garlic
1 tbsp marjoram
4 tbsp lemon juice
2 tbsp yeast flakes
1 tsp salt
1 pinch of pepper
60 ml plant-based milk
1 tsp salt for boiling

Some olive oil
1-2 sprigs rosemary or sage
1 clove of garlic
1 pinch of salt
1.5 tsp cinnamon (optional, tastes great in winter)

First soak the cashew nuts in hot water.
For the ravioli dough, mix the spelled flour with turmeric in a bowl. Take the liquid from 1 can of chickpeas. Set the chickpeas aside. In a saucepan, boil down the liquid to a jelly-like mass and let it cool. Then add it to the flour together with some water to form firm dough that can easily be shaped into a ball. Let rest for 30 minutes covered with a damp cloth (or kitchen towel).
In the meantime we prepare the filling. To do this, separate the chickpeas from the shell in water, so that they are easier to digest. Peel and roughly dice the onion and 1 clove of garlic. Fry in a little olive oil and season with 1 tbsp marjoram.
Drain the cashew nuts. Combine with all the other ingredients for the filling in a mixer and puree to a creamy filling.

Roll out the dough 1-2 mm thinly on a work surface dusted with flour. Make sure that the dough does not stick to the work surface, otherwise add more flour. Use a pizza roller to cut out approx. 4x4 cm squares. Top half of the squares in the middle with some filling. Use the other squares to cover. Press the edge of the ravioli firmly with a fork and place on 2 plates.
Important: do not place the ravioli on top of each other. Let the ravioli harden a little in the refrigerator. Fill a large, deep saucepan with enough water. Add a little olive oil and the salt and bring to the boil. Now take the first plate of ravioli out of the fridge and add one at a time to the water. Let it cook for 4-5 minutes. The ravioli should float to the surface.
Return to the plate and set aside until the rest of the ravioli are done. Then heat a pan with the olive oil. Peel the garlic clove and cut into thin slices and add to the oil. Simmer the ravioli in the pan for 1-2 minutes on each side at a low temperature. Sprinkle with the plucked rosemary and season with a pinch of salt and optionally with a pinch of cinnamon. Serve immediately.

"First pasta recipe
that I created
myself. Perfect for
beginners. And it
is also vegan!"