Recipe information
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
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Preparation
Step 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.
Step 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).
Nutrition Per Serving
One piece contains: Calories (kcal) 56.0 %Calories from Fat 48.0 Fat (g) 3.0 Saturated Fat (g) 1.7 Cholesterol (mg) 17.8 Carbohydrates (g) 5.3 Dietary Fiber (g) 0.4 Total Sugars (g) 0.3 Net Carbs (g) 4.9 Protein (g) 1.9 Sodium (mg) 82.2