2Place squash halves, cut-side down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender.
3Cool squash to a handling temperature. Scoop out the pulp; discard the peel. Mash the pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with one 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 the center of each wrapper. Moisten the edges of the wrapper with beaten egg; bring 2 opposite corners togeher. Pinch edges together to seal, forming a triangle. Repeat the procedure with the remaining wrappers, squash mixture, and egg. Cover the ravioli loosely with a towel to prevent drying.
4Place the garlic in a food processor, and pulse until finely chopped. Add the remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons pecans. With the processor on, slowly pour oil, broth, and juice through the food chute. Process until well blended. Place the pesto in a large bowl.
5Br;ing 6 quarts of water to a boil in a large Dutch oven. Add half of the ravioli; cook 3 minutes or until thoroughly cooked. Remove the ravioli with a slotted spoon. Repeat procedure with the remaining ravioli. Add ravioli to the pesto; toss to coat.
6Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts. Enjoy!!