Butternut Squash Ravioli with Spinach Pesto

Halve and bake squash for 30 mins at 400 degrees. Extract pulp and mash. In a large bowl, combine oregano, squash pulp and butter. Stir in 1/2 cup of cheese, 1/4 tsp salt, 1/4 tsp pepper. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying out), spoon about 1.5 tsp of squash mixture into centre of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Cover ravioli loosely with a towel to prevent drying. Place garlic in a food processor, and pulse until finely chopped. Add remaining cheese, salt and pepper. spinach, basil, and 2 tbsp walnuts. With processor on, slowly pour oil, broth and juice through food chute. Process until well blended. Place pesto in a large bowl. Cook half of ravioli for 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 tsp walnuts.