Homemade sauerkraut filled chickpea flour ravioli in seconds! Mix, roll, cut, stuff, boil! The simplicity of a gluten-free, grain-free, nut-free, and vegan dinner recipe that’s healthy and flavorful with the saltiness of sauerkraut and sweet spice of an applesauce topping!

That’s right! It’s like homemade Banza! But this is taken a whole step further. Once you see just how easy it is to make your own chickpea flour pasta, you’ll realize why there is such a craze around it! It fits almost every diet, is protein packed and healthy in all ways! Plus I’m packing these little pasta packs with the greatest belly healing fermented food, sauerkraut!

I’ve had homemade pasta on my recipe bucket list for the longest time! One of the first things on there (besides bagels!) These are actually a recent creation too, so it took me THIS long to try making them! At first I was just going to shape them and not stuff, but I felt stuffing them and make them dumpling/ravioli-like was more special 😉

Then the conundrum or a “sauce”. I felt the same way about the gnocchi I made. What to top it with?! This is such an important (and difficult) decision! The sauce can make or break a recipe. Since I was krauting it up, I looked up flavors that go well with the cabbage. I saw tons of pork recipes (ew), but also apple! The salty and sweet sounded like a good plan, but I wouldn’t just leave it at plain applesauce either!

Before we get to the sauce, let’s talk dough! For some reason I came away with battle wounds from this recipe. Both my thumb knuckles (knuckle closest to the wrist), had little circle sized scraps on them. I didn’t notice it until that night, but I’m assuming it was form the rolling pin? I’m not sure, but I digress! You’ll be fine 😉

So you simple make the dough by mixing chickpea flour, psyllium husk, and water together. Then you roll it out (it’s a bit tough) as flat as possible. The take a small glass and make your “circle” rounds. Re-roll out the dough as needed until you get at least 8 rounds. Then you stuff one side with a bit our sauerkraut (I recommend Bubbies!) and fold the circle over, sealing it with some fancy fork marks 😉

The most fun part comes last. The boiling! (All good foods are boiled!) It literally takes about 90 seconds once you drop in the pasta to the boiling pot. The float up so quickly! Just scoop them out and place them on a paper towel to drain and then plate! Well, you also need to simply mix up your sauce and drizzle that over too! Some savory, caraway, onion, dijon are mixed into some applesauce, and bam! You are done!

This is a small batch, for 2 (you and a date) or maybe you mom for mother’s day which is coming up! You can easily double or triple this and even freeze them to have on hand at any time! I actually ate this dish reheated and it was delicious! (That’s the power of the “pea”). Now that you’re dying for the recipe, here you go!

Sauerkraut Chickpea Flour Ravioli + Spiced Applesauce

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And above is a simple image to show you the process 😉 I hope you give these a try! Even easier than the bagels! I see many more homemade pasta recipes on the horizon! If you have that chickpea flour on hand (which you should. It’s a pantry staple!), then this is what I wan to see on you dinner table tonight! We really need to start a chickpea pasta revolution! Make it worldwide!

So tell me:

+ Have you ever made your own pasta?

+ Favorite ‘krout brand? I’m a die-hard Bubbies girl! (But I haven’t really tried many others…)

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