Wednesday, January 23, 2013

Little Cabin In The Woods: Garlicky Chickpea Ravioli with Roasted Red Pepper Sauce

Our little cabin may have been lacking in snow, but it sure was full of charm!  Just check out our view!

 During Thatbaby's naps, Thatboy and I took turns hanging out in the cabin in case of a wakeup, and hanging out on the swing, enjoying the scenery.  We were beside a creek, with the views of Suicide Rock, surrounded by giant evergreen.

 And when he was awake, Thatbaby was more than happy to join us.  The cabin had running water and electricity, but not much else.  No television/cable/radio.  So after Thatbaby went to bed, Thatboy and I entertained ourselves the old fashioned way - Game Nights!

Mille Bourne gets mean, but Pass the Pigs is nonstop entertainment.  To go with our rustic cabin, here is an equally rustic meal! Homemade ravioli is never as perfectly shaped or formed as the storebought version, but that's part of it's charm.  And this one, filled with a chickpea paste, is different than your typical ravioli.  The same is true of the roasted red pepper sauce.  Sweet and smokey, this ravioli is perfect for any form of cabin fever.

 Garlicky Chickpea Ravioli with Roasted Red Pepper Sauce (From Branny Boils Over)
1 cup chick peas
2 tsp olive oil
2 tsp lemon juice
1/2 tsp cumin
3/4 tsp salt
2 Tbsp chopped parsley
3 garlic cloves
1 Tbsp water
1 egg
3/4 cup flour
1 small onion, diced
1 roasted red pepper, chopped
4 oz vegetable stock
1/3 cup sweet corn kernels
1/8 tsp chili powder

  1. Puree chickpeas, olive oil, lemon juice, cumin, 1/4 tsp salt, parsley, and 1 garlic clove in a food processor.
  2. Make a pile out of the flour on a clean work surface.  Make a well in the center and place the egg and water in this well.
  3. Stir the flour into the egg/water well with a fork until the dough comes together.
  4. Use a pasta roller to roll the dough into sheets.
  5. Place 1 teaspoon of the chickpea paste on the dough sheets, about an inch apart.
  6. Dip your finger in water and run along all the edges of the pasta sheet.
  7. Lay another pasta strip on top and press down to create a seal.
  8. Use a fork to crimp the edges and cut into individual raviolis.
  9. Bring a pot of water to a boil and boil 4-5 minutes.
  10. While waiting for water to boil, saute the remaining garlic in olive oil.
  11. Add onion and red pepper and cook until onions are translucent.
  12. Puree in a food processor with the vegetable stock.  
  13. Return to pan and add chili powder and 1/4 tsp salt.  Heat thoroughly and toss with ravioli.


  1. I'm loving this out-of-the-norm chickpea filling! Homemade ravs and I have a date with destiny.

  2. What a beautiful place especially for thatbaby! Nature makes us always more relaxed and happy! Also these ravioli would make me very happy, very, very happy!