Dumplings with Pumpkin Filling and Brown Butter

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.

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