Pumpkin Agnolotti

Pumpkin Agnolotti
Photo by Diane Fields


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

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


Best Wine Deals

See More Deals

Snooth Media Network