Recipe of the Week: Pumpkin Agnolotti

October 26, 2011

In the spirit of Halloween I’ve decided to post a pumpkin recipe this week, proving that pumpkins can be used for more than just carving ‘spooky’ faces!

In case you didn’t know, pumpkin is excellent for you. It has no cholesterol, low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A. On top of being good for your health, it tastes good too. That's why it is part of the diet in almost every country in the world. So try this delicious recipe for yourself.

Happy Halloween and Buon Appetito!

Pumpkin Agnolotti


·         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


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 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 and pumpkin seeds (pepitas).

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