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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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House-made agnolotti, similar to ravioli, is almost always on our menu with various fillings. 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 |
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).
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