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🍽️ Chickpea Ravioli with Shrimp and Mussels

752 kcal · 30 min · 4 servings

Ingredients

• 400 g flour (and flour for working)
• 4 eggs
• 1 tbsp olive oil
• salt
• 1 shallot
• 1 clove of garlic
• 1 tbsp olive oil
• 250 g chickpeas (can)
• 1 tbsp tahini
• 1 tsp –2 tsp lemon juice
• ground cumin
• salt
• pepper (from the mill)
• 250 g venus clams
• 250 g shrimp (kitchen-ready peeled and deveined)
• 2 tbsp butter
• 1 orange (juice)
• 1 splash dry white wine
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more water or flour if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Cover the dough ball and let it rest for about 30 minutes.
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Sauté the shallot and garlic in hot oil until translucent.
9. 9. Let the shallot and garlic cool down briefly.
10. 10. Rinse the chickpeas.
11. 11. Drain the chickpeas well.
12. 12. Mash the chickpeas finely in a bowl with a fork.
13. 13. Mix the cooled shallot, garlic, and tahini with the mashed chickpeas.
14. 14. Season the filling with lemon juice, cumin, salt, and pepper.
15. 15. Knead the dough briefly again.
16. 16. Lightly flour the work surface.
17. 17. Roll out the dough with a rolling pin or pasta machine to the thickness of a knife blade.
18. 18. Lay out half of the rolled-out dough.
19. 19. Place one to two teaspoons of filling on the dough at intervals of 5 to 6 centimeters.
20. 20. Cover the filling with the remaining dough.
21. 21. Press the dough firmly around the filling.
22. 22. Cut out square pockets with a pastry wheel.
23. 23. Bring salted water to a gentle simmer.
24. 24. Cook the ravioli for 4 to 5 minutes.
25. 25. Wash and clean the mussels.
26. 26. Rinse the shrimp.
27. 27. Drain the shrimp well.
28. 28. Sauté the shrimp and mussels briefly in hot butter.
29. 29. Deglaze the pan with orange juice and wine.
30. 30. Season the mixture with salt and pepper.
31. 31. Let the seafood cook covered for about 2 minutes.
32. 32. Remove the lid from the pan.
33. 33. Add the drained ravioli to the pan.
34. 34. Toss the ravioli briefly in the sauce.
35. 35. Season the ravioli with salt and pepper to taste.
36. 36. Divide the ravioli with the seafood among deep plates.
37. 37. Garnish the dishes with chopped parsley.
38. 38. Serve dried chili peppers on the side for sprinkling.

Nutrition per serving

• kcal: 752
• Protein: 41 g · Fett/Fat: 22 g · Carbs: 94 g