Pumpkin Agnolotti
- 1/2 cup canned pumpkin puree
- 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 creme fraiche
- Pumpkin seeds, toasted and shelled
- Mash pumpkin puree, 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.
- Melt butter with creme fraiche in a saute 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).
pumpkin puruee, sugar, lemon zest, salt, wrappers, egg, butter, crueme fraueeche, pumpkin seeds
Taken from www.epicurious.com/recipes/food/views/pumpkin-agnolotti-368279 (may not work)