Pumpkin Agnolotti

10 ingredients
2 steps

Ingredients

  • 1/2 cup canned pumpkin puree
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • 1/8 teaspoon sugar
  • 1/4 teaspoon lemon zest
  • Salt and pepper
  • 18 round or square wonton wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 1/4 cup creme fraiche
  • Pumpkin seeds, toasted and shelled

Directions

  1. 1
    Mash pumpkin puree, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt and pepper. Arrange wonton wrappers on a work surface. Brush edges with lightly beaten egg. Place 1 teaspoon filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.
  2. 2
    Melt butter with creme fraiche in a saute pan. Add ravioli and 2 tablespoons pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan and pumpkin seeds (pepitas).

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