Pumpkin Agnolotti

Name: Pumpkin Agnolotti
Yield: Makes 18 Servings
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

Clayton Chapman of The Grey Plume in Omaha NEMakes 18 ServingsSource

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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

Method

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 tsp. 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 Tbsp. pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan and pumpkin seeds (pepitas).