12/5/12 - Butternut Squash Ravioli

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Posted: Wednesday, December 5, 2012 12:23 pm | Updated: 2:43 pm, Wed Sep 11, 2013.

While this recipe shows you how to make homemade ravioli- I head to the farmer’s market on Saturdays downtown and Sundays on Siesta key to buy the fresh Peperonata pasta http://www.peperonatapasta.com/

INGREDIENTS

FOR THE OREGANO-HAZELNUT PESTO:

1½ cups packed oregano

1 cup extra-virgin olive oil

½ cup packed basil

½ cup finely grated parmesan

¼ cup hazelnuts, toasted—plus ¼ cup for garnish

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 1¾ 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 ½ 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

¼ cup toasted hazelnuts for garnish

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.

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