Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Step 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.

Step 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.

Step 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.

Step 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.