Beet Ravioli Salad with Pumpkin and Pear
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the Ravioli
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- Nutmeg
- salt
- freshly ground black peppers
- 100 grams button Mushroom
- 1 Tbsp butter
- 2 Tbsps finely chopped parsley
- 150 grams Goat cheese
- 300 milliliters Beet juice
Preparation steps
To make the pasta dough: Blend the flour with the egg, egg yolk, olive oil, about 2 tablespoons beetroot juice, and 1 pinch of freshly grated nutmeg. Season with pepper and salt. Knead by hand until the dough is smooth and elastic, adding additional flour or oil if needed. Cover the dough with a barely dampened cloth and let rest for 30 minutes.
To make the ravioli filling: Wipe the mushrooms clean, trim, and chop fine. In a sauté pan, heat the butter until hot. Add the mushrooms and sauté for 2 to 3 minutes. Remove the pan from heat and stir in parsley, goat cheese, and 1 pinch of freshly grated nutmeg. Season with pepper and salt.
Roll out the dough on a floured surface until thin. Cut into two sheets. Mound the filling evenly over one sheet of dough about 4 cm (1 1/2 inches) apart. Brush the dough lightly with some water around each mound of filling. Top with a second sheet of dough and press down to seal the pasta dough. Use pastry wheel to cut into ravioli.
Bring a large pot of salted water to a boil. Add the remaining beet juice and cook the ravioli in the boiling water until thoroughly cooked, about 6 minutes. With a slotted spoon, transfer the ravioli to a colander, rinse with cold water, and drain.
Rinse the pears, cut into quarters, remove the core and stem, cut into wedges, and sprinkle with lemon juice. Whisk together the vinegar, oil, sugar, and thyme. Season this dressing with salt and pepper.
To serve, toss the ravioli, pears, and pumpkin with the dressing until evenly coated. Serve on salad plates.
