Butternut Ravioli In Garlic Parmesan Broth And Hazelnut Pesto Recipe

Ingredients For Butternut Ravioli In Garlic Parmesan Broth And Hazelnut Pesto Recipe

• 4 cup low sodium chicken broth
• 0.5 cup white wine or more chicken broth
• 4 parmesan cheese rinds
• 2 sprig fresh thyme
• 2 cloves garlic
• Black pepper
• 4 cup cubed butternut squash
• 1 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 cup whole milk ricotta cheese
• 0.5 cup freshly grated parmesan
• 0.25 teaspoon Nutmeg
• 1 pound fresh pasta dough or 40 50 wonton wrappers
• 4 tablespoon salted butter
• 0.5 cup roughly chopped hazelnuts
• 1 tablespoon fresh oregano leaves
• basil pesto, for serving