Butternut Squash Ravioli with Oregano-Hazelnut Pesto | Saveur
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups packed oregano
- 1 cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> cup packed basil
- <sup>1</sup>⁄<sub>2</sub> cup finely grated parmesan
- <sup>1</sup>⁄<sub>4</sub> cup hazelnuts, toasted
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. olive oil
- 4 cloves garlic, unpeeled
- 1 small (about 1 3/4 lb.) butternut squash, halved lengthwise and seeds removed
- 1 cup finely grated parmesan, plus more for serving
- 4 tbsp. unsalted butter, browned
- 1 tbsp. freshly grated nutmeg
- 2 tsp. minced sage, plus 1/2 cup packed whole leaves
- 2 tsp. minced oregano
- 1 cup canola oil
- 80 square wonton wrappers
- 1 egg, lightly beaten
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