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']
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).
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