Pumpkin Agnolotti

« Back to the list

Category: Entrees

Celebrate the fall season in style by making this pumpkin agnolotti recipe in your own kitchen. This cousin of ravioli is the invention of The Grey Plume’s star chef, Clayton Chapman.

Read the full story from our September/October 2012 issue here!

Ingredients: 1 /2 cup of canned pumpkin puree
1 /4 cup grated Parmesan 1 /4 tsp of lemon zest
1 /8 tsp sugar
2 Tbsp butter
1 /4 cup creme fraiche
18 wonton wrappers
1 egg
2 Tbsp pasta cooking liquid
pepitas (toasted shelled pumpkin seeds)
salt and pepper
Directions: Mash together in a medium bowl: 1/2 cup canned pumpkin puree, 1/4 cup grated Parmesan cheese, 1/8 tsp sugar, and 1/4 tsp lemon zest, and then add salt and pepper. Arrange 18 round or square wonton wrappers on a work surface and brush edges with lightly beaten egg. Place 1 tsp filling from bowl on each bottom half of wontons and fold top halves over, gently pressing edges to seal. Boil agnolotti in salted water until just tender, about 3 minutes. Melt 2 Tbsp butter with 1/4 cup creme fraiche in a saute pan. Add agnolotti and 2 Tbsp pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan cheese and pepitas.
Edit Module
Nebraska Life January 2020 - January 2020
Subscribe Today!

Our satisfaction guarantee: It's simple. We guarantee that you will be 100% delighted or your money back for remaining issues in your subscription.
Edit Module
Edit Module

Like Us On Facebook

Edit Module
Edit ModuleShow Tags