Butternut Squash Ravioli
Ingredients
The Ravioli
- 4 cloves garlic unpeeled
- 1 small butternut squash, halved lengthwise and seeds removed
- 2 tbsp olive oil
- 1 cup finely grated Parmigiano-Reggiano, plus more for serving
- 4 tbsp unsalted butter, browned
- 1 tbsp freshly grated nutmeg
- 2 tsp minced fresh sage, plus 1/2 cup packed whole leaves
- 2 tsp minced fresh oregano
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canola oil
- 80 square wonton wrappers
- 1 egg, lightly beaten
Oregano Hazelnut Pesto
- 1-1/2 cups packed fresh oregano leaves
- 1 cup extra-virgin olive oil
- 1/2 cup packed fresh basil leaves
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 cup hazelnuts, toasted
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Notes
Notes
- If you do not have a ricer or food mill, you can use a potato masher, but make sure you mash it well
- Pesto can be made up to 2 days ahead