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Pumpkin Agnolotti

Name: Pumpkin Agnolotti
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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).

Recipes sourced from Epicurious.com.

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