Squash ravioli with roasted squash seeds

Squash ravioli with roasted squash seeds

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    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.
  2. Step 2

    Mix the thyme leaves, olive oil and pumpkin seed oil with the orange zest, then season.
  3. Step 3

    Toast the seeds in a non-stick frying pan without any oil and set aside.
  4. Step 4

    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.