for 4 person

Filling

1 tbsp	olive oil
1	red onion, finely chopped
200 g	squash (e.g. butternut, coarsely grated)
4 sprig	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

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 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.

Ravioli

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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