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Gluten-free Chickpea Beet Ravioli with Thyme Ricotta
SNIXY KITCHEN19Ingredients
105Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 beets (small, peeled and sliced into eighths)
- 2 3/4 cups chickpea (or garbanzo flour, plus more for rolling out pasta)
- 1/2 cup tapioca starch (or flour)
- 1/4 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 tsp. xanthan gum
- 1 1/2 tsp. kosher salt (divided)
- 3 large eggs (divided)
- 1 Tbsp. olive oil
- water (as needed)
- 12 oz. whole milk ricotta (fresh, I use Bellwether Farms basket ricotta)
- 6 oz. goat cheese
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp. salt (each, & pepper)
- 3 beets (small, peeled)
- 4 cups vegetable oil (such as sunflower or safflower, for frying)
- 1/2 cup unsalted butter
- 20 sage leaves (fresh)
- 2 Tbsp. pine nuts (toasted)
- Parmesan (Fresh, for shaving)
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