Pumpkin Agnolotti

Pumpkin Agnolotti
Photo by Diane Fields


  • Pumpkin seeds, toasted and shelled
  • 2 tablespoons butter
  • salt and pepper
  • ¼ teaspoon lemon zest
  • 1/8 teaspoon sugar
  • ¼ cup Parmesan cheese, freshly grated
  • ½ cup canned pumpkin purée
  • + 3 more ingredients
    • ¼ cup crème frache
    • 1 egg
    • 18 round or square wonton wrappers

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 wat...

View full recipe at Epicurious


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