Chickpea Ravioli with Basil Pesto and Hazelnuts

Ingredients

• 2 cups basil leaves packed
• 2.8 ounces bob's mill garbanzo bean flour (garbanzo bean)
• 0.5 teaspoon pepper red crushed
• 2 large eggs 
• 1 tablespoon olive oil extravirgin
• 1.5 tablespoons olive oil extravirgin
• 0.7 cup less-sodium chicken broth fat-free
• 1.3 cups flour all-purpose ( 9 ounces)
• 2 tablespoons chives fresh chopped
• 1  garlic clove crushed
• 1 small garlic clove 
• 3 tablespoons hazelnuts toasted chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 0.5 teaspoon lemon rind grated
• 2 tablespoons mascarpone cheese 
• 0.1 teaspoon nutmeg whole grated
• 1 ounce parmigiano-reggiano cheese fresh grated
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 5 tablespoons water 
• 6 quarts water 

Equipment

• food processor
• frying pan
• baking sheet
• knife
• plastic wrap
• measuring cup
• slotted spoon
• dutch oven

Directions

1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife.
2. Combine flours and 1/2 teaspoon salt in a food processor; process 30 seconds.
3. Combine 5 tablespoons water, 1 tablespoon oil, and eggs, stirring well. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap.
4. Let stand 30 minutes.
5. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough flat.
6. Roll 2 dough portions into 18 x 3inch rectangles (turning dough over occasionally and dusting surface lightly with flour).
7. Lay pasta sheets flat; cover.
8. Combine chickpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth.
9. Place 1 pasta sheet on a lightly floured work surface. Spoon about 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge of sheet; spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place remaining pasta sheet on top, pressing to seal.
10. Cut pasta sheet into 6 (3 x 3inch) ravioli, trimming edges with a sharp knife or pastry wheel.
11. Brush excess flour from ravioli; press gently to flatten tops.
12. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with the remaining dough portions and filling mixture to form 42 ravioli.
13. Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven.
14. Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent.
15. Remove ravioli from water with a slotted spoon.
16. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Repeat procedure with remaining ravioli.
17. To prepare pesto, combine basil and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. With processor on, slowly pour 1 1/2 tablespoons oil through food chute; process until well blended.
18. Serve with ravioli.
19. Sprinkle with hazelnuts.
20. Wine note: In this recipe, the key wine-pairing factors are lemon, nutmeg, and basil. A dry Italian white will pick up on the citrus and green flavors of the dish, contrast nicely with the nutmeg, and act as a crisp counterpoint to the softness of the ravioli. With this dish, try Mastroberardino's Greco di Tufo. The 2006 is $ Karen MacNeil