Instructions

1. In a large mixing bowl, combine the chickpea flour, psyllium, and water. Mix together until the water is absorbed, then knead with your hands and form a ball.
2. On a chickpea floured surface, roll out the dough as flat as possible.
3. Cut 8 (mine were 2 1/2in or so) round with the of of a drinking glass and peel away excess dough which you can roll out again.
4. Now, lightly reflour the dough rounds and roll each on out even flatter.
5. WIth each flat oval shape round, place about 1-2 tsp of sauerkraut on one half of the oval, then fold it over and seal the edges using the back prongs of a fork.
6. Boil a large pot of water on the stove and then place the ravioli gently into the boiling water (all 8 should be fine at once, but you can do 2 batches if your pot is smaller).
7. After about 90 seconds, once the ravioli float to the top, remove them with a slotted spoon and place on a paper towel to drain.
8. To make the sauce, simple mix together the applesauce, spices, and dijon.
9. Plate the ravioli, top with the spiced applesauce, and garnish with fresh parsley if desired!