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🍽️ Colorful Ravioli Salad with Beetroot, Pumpkin, and Pear

335 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 egg
• 1 egg yolk
• 2 tbsp olive oil
• nutmeg
• salt
• pepper (from the mill)
• 100 g mushrooms
• 1 tbsp butter
• 2 tbsp finely chopped parsley
• 150 g goat cream cheese
• 300 ml beetroot juice
• 2 pears
• juice of one lemon
• 400 g cooked pumpkin flesh (in cubes)
• 3 tbsp white wine vinegar
• 4 tbsp seed oil
• 0.5 tsp sugar
• salt
• pepper (from the mill)
• 2 tsp chopped thyme leaves

Instructions

1. 1. Put the flour, egg, egg yolk, olive oil, two tablespoons of beetroot juice, nutmeg, pepper, and salt into a bowl.
2. 2. Knead the ingredients into a soft dough.
3. 3. If the dough is too dry, add a little oil. If it is too sticky, add a little flour.
4. 4. Knead the dough until it is smooth and elastic.
5. 5. Cover the dough.
6. 6. Let the dough rest for about 30 minutes at room temperature.
7. 7. Clean the mushrooms.
8. 8. Chop the mushrooms finely.
9. 9. Heat butter in a pan.
10. 10. Sauté the mushrooms in the hot butter for 2 to 3 minutes.
11. 11. Remove the pan from the heat.
12. 12. Stir the parsley and goat cheese into the mushrooms.
13. 13. Season the filling with nutmeg, pepper, and salt.
14. 14. Lightly dust a work surface with flour.
15. 15. Roll out the dough thinly.
16. 16. Place small mounds of filling on one half of the dough.
17. 17. Keep an interval of about 4 centimeters between the mounds.
18. 18. Moisten the dough around the mounds with a little water.
19. 19. Fold the second half of the dough over the filling.
20. 20. Press the dough firmly around the mounds.
21. 21. Cut out the ravioli using a cutter or a pastry wheel.
22. 22. Bring plenty of salted water to a boil.
23. 23. Add the remaining beetroot juice to the boiling water.
24. 24. Cook the ravioli for about 6 minutes.
25. 25. Remove the ravioli with a slotted spoon.
26. 26. Shock the ravioli under cold water.
27. 27. Let the ravioli drain.
28. 28. Wash the pears.
29. 29. Quarter the pears.
30. 30. Remove the core of the pears.
31. 31. Cut the pears into slices.
32. 32. Drizzle the pear slices with lemon juice.
33. 33. Whisk vinegar, oil, salt, pepper, and sugar.
34. 34. Stir the thyme into the dressing mixture.
35. 35. Combine the dressing with the pears, pumpkin, and ravioli.

Nutrition per serving

• kcal: 335
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 34 g