Pumpkin Agnolotti

By KDHarmon

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

Details

Adapted from bonappetit.com

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 tsp. filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.

Melt butter with crème fraîche in a sauté 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 (pepitas).

Makes 18.