Pumpkin Agnolotti

Ingredients for Pumpkin Agnolotti

• 80g canned pumpkin purée

• 40g grated Parmesan, plus more for sprinkling

• 1/8 teaspoons sugar

• 1/4 teaspoons lemon zest

• Salt and pepper

• 18 round or square wonton wrappers

• 1 egg, lightly beaten

• 2 tablespoons butter

• 60g crème fraîche

• Pumpkin seeds, toasted and shelled

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.

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).

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.