Squash ravioli with oregano oil
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspolive oil
- 1shallot
- 300 gsquash
- ¼ tspsalt
- a littlepepper
- a littlenutmeg
- 250 gricotta
- 60 ggrated Parmesan
- 1egg yolk
- 5 tbspolive oil
- 2 tbsppumpkin seed oil
- 2 tbsppumpkin seeds
- 1 bunchoregano
- salt and pepper to taste
- 2rolls of pasta dough
- 1fresh egg white
- salted water
Instructions
Step 1
FillingStep 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.Step 3
Oregano oilStep 4
Whisk the oils with the pumpkin seeds and oregano, season.Step 5
RavioliStep 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.