Ravioli Salad with Beetroot, Pumpkin and Pear

Ingredients

• 150 g flour
• 1 egg
• 1 yolk
• 2 tbsp olive oil
• nutmeg
• Salt
• black pepper (freshly ground)
• 100 g mushrooms
• 1 tbsp butter
• 2 tbsp finely chopped parsley
• 150 g goat fresh cheese
• 300 ml beetroot juice
• 2 pears
• juice of one lemon
• 400 g cooked pumpkin flesh (cubed)
• 3 tbsp white wine vinegar
• 4 tbsp seed oil
• 0.5 tsp Sugar
• Salt
• black pepper (freshly ground)
• 2 tsp chopped thyme leaves

Instructions

1. 1.

   Knead flour with egg, yolk, olive oil, about 2 tbsp beetroot juice, a pinch of freshly grated nutmeg, some pepper and salt into a smooth dough; add more oil or flour if needed. Let the dough rest covered at room temperature for about 30 minutes.

2. 2.

   Clean mushrooms, finely chop them and sauté in hot butter in a pan for about 2-3 minutes, then remove from heat. Mix in parsley and goat cheese, seasoning with a pinch of freshly grated nutmeg, some pepper and salt.

3. 3.

   Roll out the dough on a lightly floured surface to a thin sheet. Place small mounds spaced roughly 4 cm apart on one half of the dough. Moisten the edges around the mounds with water, fold the second half over, and press around the mounds to seal. Cut out ravioli using a cutter or a dough grid.

4. 4.

   Boil plenty of salted water with remaining beetroot juice and cook the ravioli for about 6 minutes. Remove with a slotted spoon, shock in cold water, and drain.

5. 5.

   Wash pears, quarter them, core, slice into wedges, and drizzle with lemon juice. Whisk vinegar with oil, salt, pepper and sugar; fold in thyme, then combine with pears, pumpkin and ravioli.