Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Name: Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Total time: PT0D0H0M
Yield: serves 6-8
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 and freshly ground black pepper, to taste; 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; Kosher salt and freshly ground black pepper, to taste; 1 cup canola oil; 80 square wonton wrappers; 1 egg, lightly beaten

Serves
serves 6-8

TODD COLEMAN

In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts. Using pre-made wonton wrappers (which are essentially a form of flour-and-water pasta) is a time saver, and also ensures that the ravioli have a thin enough casing that the robust flavor of the filling isn't overpowered. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto

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
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

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Instructions

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.

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