Squash ravioli with oregano oil

Squash ravioli with oregano oil

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1 tbsp olive oil
1 shallot
300 g squash
¼ tsp salt
a little pepper
a little nutmeg
250 g ricotta
60 g grated Parmesan
1 egg yolk
5 tbsp olive oil
2 tbsp pumpkin seed oil
2 tbsp pumpkin seeds
1 bunch oregano
salt and pepper to taste
2 rolls of pasta dough
1 fresh egg white
salted water

Preparation Steps

  1. Filling
  2. 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.
  3. Oregano oil
  4. Whisk the oils with the pumpkin seeds and oregano, season.
  5. Ravioli
  6. 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.


  • 4 persons


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