Chickpea Beet Ravioli

Vibrant pink chickpea beet ravioli with herbed ricotta and fried beet chips. It’s love in a bowl.

Chickpea Beet Pasta Ravioli
2 small beets, peeled and sliced into eighths
2¾ cups + 1 tablespoons chickpea or garbanzo flour, plus more for rolling out pasta
½ cup tapioca starch or flour
¼ cup sweet rice flour or glutinous rice flour (I recommend “Mochiko” brand because it is more finely ground and I find it most readily available at larger grocery stores)
1 teaspoon xanthan gum
1½ teaspoons kosher salt, divided
3 large eggs, divided
1 tablespoon olive oil
Water, as needed
Ravioli Filling
12 ounces fresh whole milk ricotta (I use Bellwether Farms basket ricotta)
5-6 ounces goat cheese
1 tablespoon fresh thyme leaves
¼ teaspoon each, salt & pepper
Ravioli Toppings
2-3 small beets, peeled
3-4 cups vegetable oil (such as sunflower or safflower), for frying
½ cup unsalted butter
About 20 fresh sage leaves
2 tablespoons pine nuts, toasted
Fresh parmesan, for shaving

View the full recipe at snixykitchen →