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Pumpkin Agnolotti

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant pumpkin agnolotti dish is a wonderful way to enjoy the earthy, sweet flavours of autumn in a fraction of the time. By using wonton wrappers as a clever shortcut for fresh pasta, you can create delicate, silk-textured parcels filled with a savoury blend of pumpkin purée, lemon zest, and salty Parmesan cheese. It is a sophisticated yet simple vegetarian meal that feels truly indulgent.

Perfect for a quick midweek treat or an impressive dinner party starter, these pasta parcels are finished in a velvety crème fraîche and butter sauce. The addition of toasted pumpkin seeds provides a lovely crunch to contrast the soft filling. Serve this comforting dish with a crisp green salad and an extra grating of cheese for the ultimate homemade Italian-inspired supper.

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Ingredients for Pumpkin Agnolotti

  • 80g canned pumpkin purée

  • 40g grated Parmesan, plus more for sprinkling

  • 1/8 teaspoons sugar

  • 1/4 teaspoons lemon zest

  • Salt and pepper

  • 18 round or square wonton wrappers

  • 1 egg, lightly beaten

  • 2 tablespoons butter

  • 60g crème fraîche

  • Pumpkin seeds, toasted and shelled

How to make Pumpkin Agnolotti

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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