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Baked butternut squash ravioli
45 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 64
  • Fat about 2g
  • Carbohydrates about 9g
  • Protein about 2g
This is needed
This is needed for 20 piece
Squash
  • 250 g squash (e.g. butternut, approx. 400 g), cut into pieces
  • 0.25 tsp salt
Filling
  • 100 g ricotta
  • 1 tbsp sage, finely chopped
  • 0.5 organic lemon, use grated zest and juice
  • 1 tsp salt
  • a little pepper
Ravioli
  • 2 rolls of pasta dough
  • 1 eggs, beaten
  • 1 tbsp butter, melted
Dip
  • 1 tbsp mixed herbs (e.g. parsley, sage, chives), finely chopped
  • 100 g plain yoghurt
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Squash
Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the squash, season with salt, cover and cook over a medium heat for approx. 25 mins. until soft. Puree the squash, cool slightly.
Filling
Mix the squash, ricotta, sage, lemon zest and lemon juice, season.
Ravioli
Halve each piece of pasta dough lengthwise, divide the mixture into four. Place 10 portions on the bottom halves of the 4 pasta strips at equal intervals. Brush the upper halves of the pasta strips with a little egg, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, transfer to a tray lined with baking paper. Brush the ravioli with butter.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220°C.
Dip
Mix the yoghurt and herbs, season. Serve as a dip with the ravioli.