Ravioli: Butternut Squash Ravioli with Oregano-Hazelnut Pesto

By blum099

Ingredients

• FOR THE OREGANO-HAZELNUT PESTO:
• 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 and freshly ground black pepper, to taste
• FOR THE RAVIOLI:
• 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 (earth Balance)
• 1 tbsp. freshly grated nutmeg
• 2 tsp. minced sage, plus 1/2 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 ( make vegan eggs)

Preparation

Step 1

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.

2. Make the ravioli: Heat oven to 450°. Rub garlic and squash with olive oil, and place, cut sides down, on a baking sheet, and bake until tender, about 30 minutes. Let cool briefly, and then scoop out the squash flesh and garlic cloves from their skins and pass both through a potato ricer or food mill into a large bowl; mix in parmesan, browned butter, nutmeg, 2 tsp. finely chopped sage, oregano, and salt and pepper. Set filling aside.

3. Heat canola oil in a 10" skillet over medium-high heat; add whole sage leaves and fry until crisp, about 20 seconds. Transfer to paper towels to drain; set aside.

4. Place 1 wonton wrapper on a work surface and place 1 tbsp. filling in center; brush edge of wrapper with egg and top with another wrapper; seal edges. Repeat with remaining wrappers and filling. Bring a large pot of salted water to a boil over high heat; working in batches, add ravioli, and cook until tender, about 2 minutes. Transfer to a large bowl and toss with pesto until evenly coated; arrange on a large serving platter or plates and top with fried sage leaves.

Pairing Note: The sparkling, off-dry Punta Crena Lumassina Frizzante 2009 offsets the richness of this dish with a crisp acidity.