for 4 person

Filling

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

Ravioli

2	rolls of pasta dough (250 g)
1	fresh egg white
	salted water, boiling

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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