Butternut Squash Ravioli with Oregano-Hazelnut Pesto

SpoonFed: Via Saveur

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INGREDIENTS

FOR THE OREGANO-HAZELNUT PESTO:
1½ cups packed oregano
1 cup extra-virgin olive oil
½ cup packed basil
½ cup finely grated parmesan
¼ cup hazelnuts, toasted
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste

FOR THE RAVIOLI:
2 tbsp. olive oil
4 cloves garlic, unpeeled
1 small (about 1¾ 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 ½ cup packed whole leaves
2 tsp. minced oregano
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
80 square wonton wrappers
1 egg, lightly beaten

INSTRUCTIONS

1. Make the pesto: Process oregano, oil, basil, parmesan, hazelnuts, and garlic, in a food processor until finely ground; season with salt and pepper, and set aside. [...] read more

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