Butternut Squash Ravioli with Oregano Hazelnut Pesto
Adapted from Saveur
  • 1 bunch fresh oregano
  • 1 bunch fresh basil leaves
  • ½ cup grated Parmigiano Reggiano
  • ¼ cup toasted hazelnuts
  • 2 cloves garlic
  • Zest of 1 lemon
  • 1 cup olive oil
  • Salt and fresh ground black pepper
  • 1 butternut squash
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon freshly grated nutmeg
  • 2 teaspoons minced sage, plus ½ cup packed whole leaves
  • 2 teaspoons minced oregano
  • 1 cup grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 package egg roll wrappers
  • 1 egg, lightly beaten
  1. Make the pesto by putting everything but the olive oil in a food processor. Process until finely ground and drizzle in the olive oil. Season with salt and pepper and set aside.
  2. Preheat oven to 450 degrees F. Cut the squash in half, remove seeds, and lay on a baking pan, along with the whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast until tender, about 30-40 minutes.
  3. Heat the butter over low heat in a small skillet. Cook until browned, foamy, and fragrant. Transfer to a mixing bowl and add the nutmeg, sage, and oregano. Allow to cool slightly and add the cheese.
  4. When the squash is done cooking, allow to cool slightly. Scoop the flesh out of the skin with a spoon into the bowl of a food processor. Squeeze the garlic cloves in and puree until smooth. Transfer to a the bowl with the butter and season with salt and pepper. Mix until well combined.
  5. Before making the raviolis, heat about two tablespoons of olive oil in a skillet and add the remaining sage leaves. Fry until crisp, remove with a slotted spoon and drain on paper towels. Set aside.
  6. If you’re using egg roll wrappers, cut them into quarters and lay them about a dozen at a time on a baking sheet lined with parchment. Spoon about a tablespoon or so of the squash mixture into the center of the wrappers and brush the beaten egg around the edges. Lay another wrapper on top and seal the edges. Fill all the raviolis until you are out of squash and/or wrappers.
  7. Bring a pot of salted water to a boil, and add the raviolis, being careful not to crowd the pot. Reduce heat to a simmer and cook for 1-2 minutes, until raviolis are tender. Remove with a slotted spoon.
  8. Serve the ravioli topped with the pesto and fried sage leaves.
Recipe by Tiny Red Kitchen at https://www.tinyredkitchen.com/recipes/butternut-squash-ravioli-with-oregano-hazelnut-pesto