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Squash ravioli with oregano oil
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 616
  • Fat about 39g
  • Carbohydrates about 44g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 300 g squash (e.g. butternut), coarsely grated (yields approx. 250 g)
  • 0.25 tsp salt
  • 1 shallot, finely chopped
  • a little nutmeg
  • 1 egg yolks
  • a little pepper
  • 60 g grated Parmesan
  • 250 g ricotta
Oregano oil
  • salt and pepper to taste
  • 5 tbsp olive oil
  • 2 tbsp pumpkin seed oil
  • 2 tbsp pumpkin seeds, finely chopped
  • 1 bunch oregano, finely chopped
  • 1 fresh egg whites
  • 2 rolls of pasta dough (250 g)
  • salted water, boiling
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And that's how it's done
And that's how it's done
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.
Oregano oil
Whisk the oils with the pumpkin seeds and oregano, season.
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.