Butternut Squash Ravioli with Spinach Pesto

Ingredients

• 1.5 cups baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 1.5 pounds butternut squash halved lengthwise seeded
• 1 large eggs lightly beaten
• 0.5 cup basil fresh
• 2  garlic clove 
• 1 teaspoon juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 tablespoon oregano fresh chopped
• 2.5 ounces parmesan divided grated
• 0.4 teaspoon salt divided
• 2 tablespoons butter unsalted melted
• 2 tablespoons vegetable stock organic
• 0.3 cup walnuts divided toasted chopped
• 6 quarts water 
• 36  wonton wrappers 

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 40
2. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
3. Bake at 400 for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp.
4. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
5. Place garlic in a food processor, and pulse until finely chopped.
6. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended.
7. Place pesto in a large bowl.
8. Bring 6 quarts water to a boil in a large Dutch oven.
9. Add half of ravioli; cook 3 minutes or until thoroughly cooked.
10. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
11. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.