Pumpkin Agnolotti with Rocket Pesto
|Grated pumpkin||2 Cup (32 tbs) (Steamed / Microwaved)|
|Reduced fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Chopped fresh oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Grated fresh ginger||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Egg white||1 , lightly beaten|
|Wonton wrappers||30 (Round)|
|Rocket leaves||1 Bunch (100 gm), chopped|
|Chopped fresh mint||4 Tablespoon|
|Unsalted roasted almonds||1⁄4 Cup (4 tbs)|
|Reduced fat ricotta cheese||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
1. To make agnoiotti, mix pumpkin, cheeses, spices and egg white in a bowl. Place a few wrappers on a clean, dry surface, cover the rest with a clean damp tea towel. Place 1 tablespoon of pumpkin mixture in the center of each wrapper, leaving a 1 cm/ 1/2 in border. Moisten edges of wrapper. Fold in half. Pinch edges to seal. Repeat with remaining wrappers and filling. Place agnoiotti in an airtight container lined with greaseproof paper. Refrigerate for at least 1 hour.
2. To make pesto, process all ingredients in a food processor or blender to make a coarse paste. Set aside, covered, until ready to serve.
3. Bring a large saucepan of water to the boil. Cook agnoiotti, 5-6 at a time, for 3 minutes or until they float to the surface. Using a slotted spoon, remove agnoiotti and place in shallow bowls. Top with a spoonful of pesto.