Butternut Squash Ravioli with Spinach Pesto

Preheat oven to 40

Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.

Bake at 400 for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp.

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.

Place garlic in a food processor, and pulse until finely chopped.

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.

Place pesto in a large bowl.

Bring 6 quarts water to a boil in a large Dutch oven.

Add half of ravioli; cook 3 minutes or until thoroughly cooked.

Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.

Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.