Butternut Squash Ravioli with Spinach Pesto

I was really intrigued by the use of wonton wrappers in this recipe. They worked great as a substitute for pasta! The butternut squash filling was so incredibly delicious that I could have eaten it straight up as a side, mashed potato style! In fact, I just might try that! Mmmmmm!!!! And the spinach pesto? Delectable! There was something super fancy about this Cooking Light recipe......perhaps you might make it for a Valentine or Anniversary dinner?! But then again, my husband and I enjoyed on a regular ol' Wednesday night (oh, my kids liked it, too!). Enjoy!

1 1/2 pounds butternut squash, pre-cut
1 Tbl freshly chopped oregano OR 1 tsp dried oregano
2 Tbl butter, melted
1/2 cup plus 2 Tbl grated Parmesan cheese, divided
3/8 tsp salt, divided
1/2 tsp freshly ground pepper, divided
36 wonton wrappers (I didn't end up using all of them)
1 large egg, lightly beaten
2 garlic cloves, minced
1 1/2 cups fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped & divided
2 Tbl extra virgin olive oil
2 Tbl vegetable broth
1 tsp fresh lemon juice

Preheat oven to 400F

To make pesto:
Place garlic, 2 Tbl cheese, 1/8 tsp salt, 1/4 tsp pepper, spinach, basil, and 2 Tbl walnuts in a food processor. With food processor on, slowly pour oil, broth and lemon juice through the food chute. Process until well blended. Set aside.

To make ravioli:
Place butternut squash cubes on a foil-lined cookie sheet. Roast for 30 minutes or until tender. In a food processor, combine roasted butternut squash, oregano and butter. Pulse until the squash is smooth. Add 1/2 cup Parmesan cheese, 1/4 tsp salt, and 1/4 tsp pepper. Pulse just a few times until all is combined.

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 tsp squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg (I just used my finger) and bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.

Repeat procedure with remaining wrappers, squash mixture and egg. If you aren't going to cook ravioli immediately,  cover loosely with a towel to prevent drying.

Bring 6 quarts of water to a boil in a large pot. Add half of the ravioli and cook 3 minutes. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange ravioli on plates; sprinkle each serving with remaining toasted walnuts. YUM!