Vegan chard ravioli with carrot, zucchini, and apple salad

Ingredients for 5 servings:

• 150 g durum wheat semolina
• 250 g Flour Type 405 or whole wheat flour or mixed
• 1 tsp salt
• 150 ml water
• 6 tbsp olive oil
• 500 g chard, fresh
• 1 onion(s)
• 1 garlic clove(s)
• Carrot greens
• Celery greens
• salt and pepper
• nutmeg
• savory
• Paprika powder
• Lime juice
• Oil for frying
• 4 carrots
• 1 small zucchini
• ½ apple
• n. B. Dressing to taste
• 1 tbsp vegetable stock powder
• 1 onion(s)
• Margarine for frying, vegan
• some parsley, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

handmade

Mix the durum wheat semolina, flour, and salt, then add the water and olive oil and knead thoroughly. The dough should be firm but smooth. Wrap the dough in cling film or beeswax wrap and refrigerate for half an hour. In the meantime, prepare the filling. Wash the chard, cut the leaves into strips, and thinly slice the stem. Chop the onion and garlic and fry in oil in a pan or wok. Then add the chard and sauté until it has collapsed. Season the filling with the spices and lime juice. It can be generously seasoned, as the dough itself has little flavor. After the resting time, remove the Maultaschen dough from the refrigerator and roll it out very thinly with a rolling pin. The thinner the better, but it shouldn’t tear! Cut the dough into oblong rectangles and let it rest for 10-15 minutes to allow it to dry slightly. Now fill the dough. To do this, use a spoon to place the filling in portions onto the first third of the rectangle, leaving some space at the edges. Roll the dough over the filling and place the other side of the dough over the pocket. Fold in the edges if necessary and press down firmly. If possible, let the dough dry for another 20-30 minutes. You can do this by placing the pockets on a wire rack so that they get enough air on all sides. Boil water in a kettle and add it to a large pot with a little vegetable stock. When the water is boiling, add the Maultaschen and cook until they rise to the surface. Then leave in the pot for another 3-5 minutes, turning them over occasionally to ensure the dough is cooked evenly. Then remove the Maultaschen from the water and drain well. Cut the second onion into quarters. Heat the margarine in a large pan and sauté the onions in it. Add the Maultaschen to the pan and fry on both sides until crispy. For the salad, coarsely grate the carrots, zucchini, and apple and toss with your favorite dressing. Arrange the Maultaschen and salad on a plate and garnish with parsley.