Chickpea ravioli with potatoes, bryndza cheese and leek

Short intro: I love to visit Oriental food shop in Vysoká street in Bratislava, as it always inspires me to try something new. Last Friday, I was looking for a tahini for humus, but I found myself paying also for oyster sauce and chickpea flour (because why not, it’s gluten free with a lot of proteins). At first I had no idea how I would use this flour, but the decision was found quickly: I decided to cook chickpea ravioli with potatoes, bryndza cheese and leek.


for dough

1 cup of wheat flour

1 cup of chickpea flour (yes, I mixed usual flour with chickpea flour as we will need flexible dough that will hold stuffing inside)

1/4 cup of water (temperature about 30-35C)

1 egg

1 pinch of salt

For stuffing

4 middle sized potatoes

100 g of bryndza cheese. Substitution: any kind of fresh sheep cheese.

aprox. 10 cm of a white part of leek

Sour cream and chives for serving.

Olive oil


Step 1
Mix flours together with salt, egg and water, knead properly and left dough in a bowl under a towel for 40 minutes.

Step 2
Boil peeled potatoes in salted water, wait until they cool, mash them, add bryndza cheese and mix it.

Step 3
Fry thinly sliced leek on olive oil until it becomes soft, combine  it with potatoes and cheese and mix properly. Taste the stuffing, add some salt if it is  needed.

Step 4
Roll out the dough on a wooden board or another work surface sprinkled with flour. Dough should be 1,5-2 mm thin. Cut dough with empty glass, put 1 teaspoon of stuffing to the centre of each ravioli. Then make “half” from circles and press down firmly to seal edges.

ravioli making steps

Step 5
Boil your ravioli in a big amount of salted water for 10 minutes.

Step 6
Serve ravioli with sour cream and fresh greens, I love fresh chives.

Life hack: you can cook more ravioli and then freeze them in the fridge. It will save your time as they will be always by hand and you will get tasty healthy dinner just in 10 minutes.

Many thanks to Apropos for help with decoration.

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