Pumpkin AgnolottiDiane Fields
"House-made agnolotti, similar to ravioli, is almost always on our menu with various fillings."
Recipe information
Yield
Makes 18
Ingredients
1/2 cup canned pumpkin purée
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 crème fraîche
Pumpkin seeds, toasted and shelled
Preparation
Step 1
Mash pumpkin purée, 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.
Step 2
Melt butter with crème fraîche in a sauté 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).
Recipe notes
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