Vibrant red beet ravioli with pillows of herbed ricotta and goat cheese wrapped in a gluten-free high-protein chickpea beet pasta then topped with sage brown butter and fried beet chips. Pasta so tender, no one will ever believe that it’s gluten-free!
The first plating of this chickpea beet ravioli was the product of a ladies weekend in Nevada City with Alanna, Erin, & Emma. Going into the weekend, I needed to test a chickpea beet pasta for a guest post on KitchenAid’s blog and Alanna was craving ravioli. The rest just sort of happened. I feel like there’s a joke that starts, “four food bloggers walked into a kitchen…” where this dish is the punchline. Only no one is laughing because we’re all too busy stuffing our faces with deliciously buttery pillows of ravioli.