Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto

Bahan-bahan (6 porsi)

• 4 cups low sodium chicken broth
• 1/2 cup white wine or more chicken broth
• 4 parmesan cheese rinds
• 2 sprigs fresh thyme
• 2 cloves garlic
• black pepper
• 4 cups cubed butternut squash ((about 1 medium squash))
• 1 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated parmesan
• 1/4 teaspoon nutmeg
• 1 pound fresh pasta dough or 40-50 wonton wrappers
• 4 tablespoons salted butter
• 1/2 cup roughly chopped hazelnuts
• 1 tablespoon fresh oregano leaves
• basil pesto, for serving