Squash ravioli with roasted squash seeds

Squash ravioli with roasted squash seeds

Total: 45 min. | Active: 45 min.
Nutritional value / person: 564 kcal
, Fat: 37 g
, Carbohydrate: 38 g
, Protein: 18 g


4 people


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 red onion, finely chopped
200 g squash (e.g. butternut, coarsely grated)
4 sprigs thyme, leaves torn off
to taste salt
to taste pepper
½ tsp curry powder
125 g ricotta
50 g Gruyère, coarsely grated
1 egg yolk

Thyme and orange oil

½ bunch thyme, leaves torn off
5 tbsp olive oil
2 tbsp pumpkin seed oil
1 organic orange, use grated zest
salt and pepper to taste

Squash seeds

3 tbsp pumpkin seeds


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 onion and squash for approx. 10 mins., add the thyme leaves, season, allow to cool slightly. Mix the squash with the ricotta, Gruyère and egg yolk.

Thyme and orange oil

Mix the thyme leaves, olive oil and pumpkin seed oil with the orange zest, then season.

Squash seeds

Toast the seeds in a non-stick frying pan without any oil and set aside.


Unroll the pasta dough, cut in half lengthwise. Take two of the pasta strips and place 18 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 thyme and orange oil and sprinkle the seeds on top.

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