For the dumplings with pumpkin filling and brown butter, first cut the pumpkin flesh into cubes, saute in the butter until soft, season with salt, pepper and nutmeg. Puree with a hand blender, let cool, add ricotta and the egg, and mix with enough breadcrumbs to make a creamy mixture.
Roll out pasta dough, cut out circles, put a spoonful of filling in the center, brush the edge with water, fold into pockets, press down well (best done with a powidltascherl cutter, if available).
Bring water to a boil, add salt. Boil dumplings for 10 minutes on low.
Heat butter in a saucepan, stirring frequently until browned. Arrange dumplings with pumpkin filling and brown butter on plates.
Preparation Tip:
Dumplings with pumpkin filling and brown butter goes well with green salad.