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Butternut Squash Ravioli With Oregano-Hazelnut Pesto

By Saveur
More from this source
Saveur
Related tags
main-dish sides vegetarian hanukkah dinner italian
Nutrition per serving    (USDA % daily values)
CAL
2254
FAT
335%
CHOL
58%
SOD
190%

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Ingredients for 6 servings

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

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

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