Pumpkin Agnolotti
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.
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
