Dumplings with Pumpkin and Ricotta
Main Dishes • Russian
Description
You can use cottage cheese instead of ricotta — it will make the filling's texture even more interesting. This recipe was shared with us by Chef John Smith.
Ingredients
- Dough for dumplings 30 oz
- Olive Oil 2 spoons
- Butter 0 oz
- Brown Sugar 0 oz
- Pumpkin 1 piece
- Pumpkin seed oil 3 spoons
- Ricotta cheese 5 oz
- 33% Cream 5 fl oz
- Shelled pumpkin seeds 0 oz
- Chicken Broth 5 fl oz
- Shallot 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Thyme 2 stalks
- Basil 1 stalk
- Cilantro 6 stalks
- Dill 3 stalks
- Bay leaf 3 pieces
- Garlic 2 cloves
- Green peppercorns 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel a small pumpkin and remove the seeds. Dice 150 grams of the flesh into very small cubes and sauté in olive oil and butter for 3 minutes, then add sugar for caramelization, along with 1 sprig of thyme and 3 sprigs of cilantro for flavor. Add a bit of pepper. After another 2 minutes, remove from heat and add a drop of pumpkin oil.
Step 2
For the filling, combine all the sautéed pumpkin with ricotta and add 3 finely chopped sprigs of cilantro, seasoning with salt to taste.
Step 3
From the remaining pumpkin, prepare a puree. Sauté the pumpkin with a sprig of thyme and basil in olive oil over low heat until it begins to break down into fibers. Season with pepper, add chopped shallots, and continue to sauté over low heat for another 10-15 minutes, then pour in chicken broth and simmer the pumpkin until the broth is reduced.
Step 4
Remove from heat, strain, add cream, pumpkin oil, and blend until smooth.
Step 5
Prepare the broth: in 5 liters of water, add salt, bay leaves, crushed garlic cloves, whole black peppercorns, and sprigs of dill, then bring to a boil.
Step 6
While the water is boiling, shape the dumplings: roll out the dough to a thickness of 1 mm and cut out circles using a 4.5 cm diameter cookie cutter. Place 5 grams of filling on each circle, fold them in half, and pinch the edges together to form a braid. Drop them into the boiling broth and cook for 5–6 minutes.
Step 7
Sprinkle the pumpkin cream with crushed seeds, place the dumplings on top, and sprinkle them with grated Parmesan.
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