Pumpkin Agnolotti

Name: Pumpkin Agnolotti
Total time: 20 min
Yield: 4 servings
Ingredients: ½ cup canned pumpkin purée; ¼ cup grated Parmesan; ⅛ teaspoon sugar; ¼ teaspoon lemon zest; to taste salt and pepper; 18 pieces wonton wrappers; 1 whole egg; 2 tablespoons butter; ¼ cup crème fraîche; 2 tablespoons pumpkin seeds; toasted and shelled

Delicate wonton wrappers filled with a savory-sweet pumpkin and Parmesan filling, served in a creamy butter sauce and topped with toasted pumpkin seeds. This elegant pasta dish combines the richness of pumpkin with Italian-inspired flavors.

4 servings

20 min

Published October 4, 2025

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Ingredients

•½ cup canned pumpkin purée
•¼ cup grated Parmesan
•⅛ teaspoon sugar
•¼ teaspoon lemon zest
•to taste salt and pepper
•18 pieces wonton wrappers
•1 whole egg
•2 tablespoons butter
•¼ cup crème fraîche
•2 tablespoons pumpkin seeds
•toasted and shelled

Cooking Instructions

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.
15 min
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).
5 min