Pumpkin and Ricotta Dumplings

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.

For the filling, mix all the roasted pumpkin with ricotta and add 3 finely chopped cilantro sprigs, seasoning with salt to taste.

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.

Remove from heat, strain, add cream, pumpkin oil, and blend.

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.

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.

Sprinkle the pumpkin cream with crushed seeds, place the dumplings on top, and sprinkle them with grated parmesan.