Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Featured by Hearthstone Vineyard & Winery in the Gold Wine Club.
Butternut Squash Ravioli with Oregano-Hazelnut Pesto


Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Pair it with a delicious Pinot Noir.

Yield: 6 - 8
Prep Time: 15 Minutes
Cook Time: 60 Minutes


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
• salt & freshly ground black pepper

For the Ravioli:
• 2 Tbs. olive oil
• 4 cloves garlic, unpeeled
• 1 small (1 3/4 lb.) butternut squash, halved lengthwise & seeds removed
• 1 cup finely grated parmesan
• 4 Tbs. unsalted butter, browned
• 1 Tbs. freshly grated nutmeg
• 2 tsp. minced sage, plus 12 cup packed whole leaves
• 2 tsp. minced oregano
• salt & freshly ground black pepper
• 1 cup canola oil
• 80 square wonton wrappers
• 1 egg, lightly beaten


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 degrees. Rub garlic and squash with olive oil and place, cut sides down, on a baking sheet and bake until tender, about 30 min.

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 med-high heat; add whole sage leaves and fry until crisp, about 20 seconds. Transfer to paper towels to drain and set aside.

Place 1 wonton wrapper on a work surface and place 1 Tbs. filling in the 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 min. 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.

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