Pumpkin Agnolotti

By á-2799

Ingredients

• 1/2 c pumpkin puree
• 1/4 c grated Parmesan
• 1/8 tsp sugar
• 1/4 tsp lemon zest
• 18 wonton wrappers
• 1 egg lightly beated
• 2 tbsp butter
• 1/4 c creme fraiche
• toasted shelled pumpkin seeds

Preparation

Step 1

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