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Chickpea Piccata with Butternut Ravioli

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A few years ago, if I found out someone had a dietary restrictions, I would usually say "too bad for them" and still cook whatever I was cooking, rudely forcing people to feel left out! I am glad to say that I have fully changed my ways, and now when someone tells me what they can and can not eat, I suddenly feel like I am on top chef, being faced with a new challenge! I am constantly inviting people over, hoping to be inspired by my new ingredient set. "what do you miss?" Is something I like to ask. "I really used to like chicken piccata" a strict vegetarian friend recently answered me. ChickPEA piccata seemed like the obvious choice. I'll serve it with some home made ravioli... Oh wait, she doesn't eat eggs...


I have made butternut squash ravioli a few times, but these were the best by far.



Yum. I still have some of this filling leftover, what should I do with it?



To make eggless fresh pasta, it's best to use semolina flour.



I haven't made ravioli in a few months, and I missed it! My pasta machine is missing though, I had to roll these by hand.







Making the patties was interesting. I used some vital wheat gluten to try and give it that springy texture of fake meat like setian. I didn't FULLY achieve this, but I think it was an awesome first attempt! They tasted great and had a good texture, but I think next time I can get it down a bit better.



Dredge in flour.



Chickpea nuggets. After they were browned on both sides, I put them into a warm oven while I made the sauce and cooked the ravioli.



I have heard that salt packed capers are way better than brined, so I decided to give them a try. They were definitely different, way more earthy and less pickley.



Picatta sauce is super simple. Some of the flour that fell off the chickpeas thicken it a little, then just add wine, stock, lemon, and capers. Some parm and parsley after I removed it from the heat.



Super tasty meal.



I can't believe it's not meat!




Pasta was 2 cups semolina flour, 1 cup all purpose flour, and 1 1/2 cups of water. Some salt and olive oil. I kneaded this for awhile and slowly integrated more semolina flour cause it felt too wet. I let it sit overnight before rolling.

Filling was 1 medium butternut squash cubed and roasted until soft, blended with 1/2 stick butter, 1/2 cup milk, a few leaves of basil and sage, a pinch of cinnamon and nutmeg, and 1/4 cup Parmesan cheese.

Patties were 3 cups cooked chickpeas(cooked with garlic and onions in the water), 1/2 cup wheat gluten, 2 teaspoons smoked paprika, 3 tablespoons melted butter, 3 tablespoons soy sauce, about 1 cup of vegetable stock. knead this for awhile and let it sit a bit. You want to see some gluten stings form to give the patties a springy fake meat texture.

Dredge in flour and brown in olive oil. when fully browned on both sides, place on a baking sheet and put into a warm oven. Add some white wine to the pan and scrape for the browned bits. Add veg stock, lemon juice, and capers. Toss cooked ravioli in the sauce and add some parm and parsley. Serve over the chickpea patties.


3 Comments

What a great idea! I love piccata and those raviolis look to die for!

That leftover filling looks like it can make great croquettes! Probably need to throw some potato and/or ground meat in the mixture to give it form though.

Your ravioli skills are off the charts man.

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