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