Butternut Squash Ravioli With Oregano Hazelnut Pesto

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
• 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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