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Gluten-free Chickpea Ravioli with Sweet Potato Filling

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Delicious, gluten-free pillows packed with plant-based flavour. Don’t forget to top it off with a sprinkling of parmesan!
Prep Time: 40 minutes
Total Time: 42 minutes
Author: Lena Pfetzer @lenaliciously

Ingredients

Gluten-free Pasta Dough

  • 150 g Chickpea Flour
  • 40 g Starch gluten-free
  • 1 tsp Salt
  • 20 g Ground Flaxseed
  • 1 tsp Psyllium Husks
  • 100 ml Lukewarm Water
  • 3 tbsp Olive Oil

Filling

  • 300 g Sweet Potatoes boiled
  • 1/2 tsp Olive Oil
  • 20 g Vegan Parmesan
  • 1 1/2 tsp Chili Powder
  • 1 tsp Tomato Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Basil
  • 1/2 tsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  • Mash the sweet potatoes in a bowl with olive oil. Then add the parmesan, chili powder, tomato powder, garlic powder, basil, oregano, salt and pepper. Season to taste.
  • In a bowl, mix the flax seeds with psyllium husks and lukewarm water. Let it swell for 10 minutes.
  • Mix chickpea flour with starch and salt. Fold in the flax seed mixture and the oil. Knead the dough until a firm dough is formed. Cover and let it rest for 20-25 minutes.
  • Roll out the dough on a floured surface and cut out roughly in squares. About 3 inches by 3 inches.
  • Fill with a 1-2 teaspoons of filling and close.
  • Simmer in salted water for 2-3 minutes. 
  • Enjoy the ravioli with fresh herbs and more vegan parmesan.
  • Optional: You can saute the ravioli with 1 tsp of oil if you want it to be a bit more crispy.

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