Chickpeas + Feta + Pesto = Ravioli

These ravioli's can be pan sauteed, quickly boiled, baked or breaded and fried, either way they are absolutely delicious! The filling is super easy in a food processor and each bite is packed with protein and flavor. I used Nasoya wrappers for the shell, but any ravioli recipe would work.

To prepare shells, I used Nasoya egg roll wrappers, quartered. I put a spoonful of filling in the center of my square wrap, used my finger to apply water around all four edges and then laid another square on top. I pressed the edges together and they stick just fine (no egg necessary).

You will need the following for the filling:

1 can drained and rinsed garbanzo beans
3-4 ounces fets
1-2 TBPS pesto
water as needed for desired thickness
ground pepper

Other Ingredients:
Nasoya wrappers
olive oil

Put all ingredients in a food processor until creamy and smooth. Add water to thin out as needed. Make ravioli as outlined above.

Spray 2 baking sheets with olive oil or butter so the ravioli's won't stick. Lay each one on the baking sheet (you will want to flip them halfway through baking)

Put into a preheated oven at 350 degrees for 20 minutes. You don't have to flip them halfway through, but it will even them out. You could also put them under the broiler for a few minutes to get them nice and brown.

Serve with any sauce of your choice. I used a marinara from Trader Joes (the best price) and I added my own caramelized onions and garlic for a deeper flavor.