Pumpkin Agnolotti

I was hoping to move past this pumpkin phase onto bigger, better things (like cranberries and gingerbread) but it hasn’t happened quite yet.  For one, I really do love pumpkin so can’t say goodbye yet.  And also, every pumpkin recipe I have seems to call for 1/2 cup – or 1 1/2 cups – which never equals out to 1 or 2 even cans.  Which means that I always have pumpkin to use up.

So far, most of the pumpkin has been used to make sweets so I thought this time around I’d try the savory route.  That, and the idea of making my own agnolotti was intriguing.  Additionally, the recipe looked surprisingly (maybe even deceptively) easy.  And so I gave it a whirl.  And was pleasantly surprised by the ease of the recipe, by how fancy it looked and how good it tasted.

I tweaked the recipe just a bit to add more flavor but nothing huge.  The process was so easy, and the product so impressive that I will likely find many more fillings so that I can make many other versions of agnolotti again & again.  Luckily, though, for all that extra pumpkin leftover in the fridge, Bon Appetit, Real Simple & the kitchn seem to have an abundance of sweet & savory recipes to try.  So, until I can find that perfect recipe that calls for exactly one can of pumpkin, I’ll likely be adding them to my list and continuing this pumpkin trend a bit longer.

Pumpkin Agnolotti
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Yield: 18 agnolotti (2-3 servings, depending on the size)

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
Red Pepper Flakes
18 round or square wonton wrappers (I used round)
1 egg, lightly beaten
2 tablespoons butter
1/4 cup crème fraîche
Pumpkin seeds, toasted and shelled*


1. Bring a pot of salted water to a boil.  Meanwhile, mash pumpkin purée, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt, pepper & red pepper flakes to taste. 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. **

2. 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, more red pepper flakes and pumpkin seeds (pepitas).

* I first bought pumpkin seeds, toasted and shelled them myself because I couldn’t find shelled pumpkin seeds in the grocery store.  It took forever.  The next day I found myself at Whole Foods (in the bulk section) staring at a large amount of shelled pumpkin seeds.  Next time I will just go with these in the beginning.

**I think that, likely, the agnolotti could be either stored in the fridge or flash frozen prior to boiling.  I’ve yet to try this, but will in the future and will update the post when I do.

Source: Bon Appétit, November 2011

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