Butternut Squash Ravioli with Oregano-Hazelnut Pesto
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
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Ingredients
- 1 1⁄2 cups packed oregano
- 1 cup extra-virgin olive oil
- 1⁄2 cup packed basil
- 1⁄2 cup finely grated parmesan
- 1⁄4 cup hazelnuts, toasted
- 2 cloves garlic, finely chopped
- Kosher salt
- freshly ground black pepper
- 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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