SWEET CHERRY AND CHICKPEA RAVIOLI
Steps:
- For Dough: In a large bowl, combine all dough ingredients except egg yolk (set aside yolk for eggwash); knead with hands to form smooth, soft dough. Cover bowl with plastic wrap; let rest 15 minutes. For Filling: In a bowl, mash chickpeas with a fork. Add jam, chocolate, sugar, zest, salt and cinnamon; stir to combine. Heat oven to 350º with rack in middle. Line a baking sheet with parchment paper. Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers once. Continue to roll dough through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until 1/16- inch thick. Transfer to a lightly floured work surface. With long side of dough facing you, drop tablespoonfuls of filling alongside lower half of dough, spacing mounds 1 inch apart, then fold top half of dough over filling. Press out air from around filling mounds, then, using a fluted pastry wheel, trim pasta along its length and cut between mounds into 2-inch squares; gently press down edges of ravioli to seal. Arrange ravioli on prepared baking sheet, at least 1 inch apart. Repeat with remaining dough and filling. In a small bowl, beat together remaining egg yolk and 1 tablespoon tepid water. Brush ravioli with egg wash. Bake, rotating pan once halfway through, until lightly golden, about 20 minutes. Let ravioli cool slightly, then dust with confectioners sugar. Serve warm. - See more at: http://lacucinaitalianamagazine.com/recipe/sweet-cherry-and-chickpea-ravioli#sthash.AwD8tjqj.dpuf
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