Ingredients

• 1 medium Eggplant
• 13.5 can Chickpeas (reserve liquid)
• 1 ½ Tbsp Tahini
• 1 tsp smoked paprika
• 1 ½ tsp Garlic Granules
• 1 Tbsp Pomegranate Molasses
• 1 ½ cups raw Walnuts
• 1 tsp Onion Powder

• 1 ½ cups Raw Cashews
• 3 cups Hot Water
• 3 Tbsp Olive Oil
• 3 cloves Garlic
• 1 Tbsp White Miso
• 1 cup Water
• ⅓ cup Lemon Juice
• 1 ½ tsp Kosher Salt

• 1 cup Gluten Free All Purpose Baking Flour
• 1 cup Gluten Free 1-to-1 Baking Flour
• ½ tsp Xanthan Gum
• ½ tsp Turmeric
• ½ tsp Kosher Salt
• Liquid from Chickpeas
• 2–4 tsp Water

Instructions

1. Preheat oven to 450°F.
2. Cut eggplant in half and roast on a parchment-lined baking sheet until dark brown and wrinkled, 30–40 minutes. Let cool. Scoop out flesh and blend until smooth with remaining filling ingredients in a food processor.

1. Soak cashews in hot water for 20 minutes; drain. Blend with remaining sauce ingredients in a high speed blender until smooth.

1. Whisk dry ingredients in a large bowl. Create a well in the center and add chickpea liquid, mixing with a fork. Add 2–4 teaspoons water to bring dough together and form a smooth ball. Pinch off a 2-inch ball of dough, covering the rest with plastic wrap.
2. Run ball through a pasta roller until you get to settings 4 or 5. Repeat with remaining dough.
3. Place ½-tablespoon dollops of filling 2 inches apart along a pasta sheet. Cover with second pasta sheet, firmly pressing out air. Cut into individual ravioli and seal edges.
4. Bring a large pot of heavily salted water to a boil over medium-high heat. Cook ravioli in batches of 6–10 for 3–4 minutes and remove with a slotted spoon.
5. Toss ravioli with sauce and garnish with toasted nuts, herbs or red chili flakes.