Pumpkin and Ricotta Dumplings
10 servings
60 minutes
Instead of ricotta, you can use granular homemade cottage cheese - with it, the texture of the filling will be even more interesting. Chef Vladimir Bogozhavets shared the recipe with us.
1
Peel a small pumpkin and remove the seeds. Cut 150 grams of pulp into very small cubes and fry in olive and butter for 3 minutes, then add sugar for caramelization, along with 1 sprig of thyme and 3 sprigs of cilantro for aroma. Add a little pepper. After another 2 minutes, remove from heat and add 1 drop of pumpkin oil.
- Pumpkin: 1 piece
- Olive oil: 2 tablespoons
- Butter: 15 g
- Brown sugar: 3 g
- Thyme: 2 stems
- Coriander: 6 stems
- Ground black pepper: to taste
- Pumpkin seed oil: 3 teaspoons
2
For the filling, mix all the roasted pumpkin with ricotta and add 3 finely chopped cilantro sprigs, seasoning with salt to taste.
- Ricotta cheese: 150 g
- Coriander: 6 stems
- Salt: to taste
3
Make cream from the remaining pumpkin. Sauté the pumpkin with a sprig of thyme and basil in olive oil over low heat until it starts to break down into fibers. Season with pepper, add chopped shallot, and sauté for another 10-15 minutes, then pour in chicken broth and simmer the pumpkin until the broth evaporates.
- Pumpkin: 1 piece
- Thyme: 2 stems
- Basil: 1 stem
- Olive oil: 2 tablespoons
- Ground black pepper: to taste
- Shallots: 100 g
- Chicken broth: 100 ml
4
Remove from heat, strain, add cream, pumpkin oil, and blend.
- Cream 38%: 200 ml
- Pumpkin seed oil: 3 teaspoons
5
Prepare the broth: add salt, bay leaves, crushed garlic cloves, black peppercorns, and whole dill sprigs to 5 liters of water and place it on the fire.
- Salt: to taste
- Bay leaf: 3 pieces
- Garlic: 2 cloves
- Black peppercorns: 4 g
- Dill: 3 stems
6
While the water is boiling, prepare the dumplings: roll the dough to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm. Place 5 grams of filling on each, fold in half, and pinch the edges in a braid shape. Drop into boiling broth and cook for 5-6 minutes.
- Dough for dumplings: 800 g
- Ricotta cheese: 150 g
7
Sprinkle the pumpkin cream with crushed seeds, place the dumplings on top, and sprinkle them with grated parmesan.
- Peeled pumpkin seeds: 2 g
- Grated Parmesan cheese: 2 g