INGREDIENTS
4 cups
Butternut squash
2 cloves
Garlic
1 tbsp
Oregano, fresh leaves
2
sprigs Thyme, fresh
4 cups
Chicken broth, low sodium
1/2 cup
White wine or more chicken broth
1
Basil pesto
1
Black pepper
1
Kosher salt and pepper
1/4 tsp
Nutmeg
1 tbsp
Olive oil, extra virgin
1/2 cup
Hazelnuts
1 lb
Pasta dough or 40-50 wonton wrappers, fresh
4 tbsp
Butter, salted
1/2 cup
Parmesan
4
Parmesan cheese, rinds
1 cup
Whole milk ricotta cheese