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.
- 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.
- 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.
- 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.
- 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.
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