Squash ravioli with oregano oil

Squash ravioli with oregano oil

Total: 45 min. | Active: 45 min.
Nutritional value / person: 616 kcal
, Fat: 39 g
, Carbohydrate: 44 g
, Protein: 21 g


4 person


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:

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1 tbsp olive oil
1 shallot, finely chopped
300 g squash (e.g. butternut), coarsely grated (yields approx. 250 g)
¼ tsp salt
a little pepper
a little nutmeg
250 g ricotta
60 g grated Parmesan
1 egg yolk

Oregano oil

5 tbsp olive oil
2 tbsp pumpkin seed oil
2 tbsp pumpkin seeds, finely chopped
1 bunch oregano, finely chopped
salt and pepper to taste


2 rolls of pasta dough (250 g)
1 fresh egg white
salted water, boiling
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How it's done

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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.


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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