Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Oregano oil
Ravioli
How it's done
Filling
Heat the oil in a pan. Sauté the shallot and squash for approx. 10 mins., season, allow to cool slightly. Mix the squash with the ricotta, parmesan and egg yolk.
Oregano oil
Whisk the oils with the pumpkin seeds and oregano, season.
Ravioli
Unroll the pasta dough, cut in half lengthwise. Take two of the pasta strips and place 9 portions of the filling at equal intervals on each. Brush the remaining strips of pasta with egg white, place on top, press down gently, pressing out any trapped air. Separate the ravioli using a pastry wheel or knife, press the edges down firmly with a fork. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove with a slotted spoon, drain, serve with the oregano oil.
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