Handmade dumplings with a pumpkin filling are a delicious Czech variation on the classic Italian dish.
Ingredients
- Onion – 0.5 piece
- Black pepper – 1 pinch
- Eggs – 3 pieces
- Butter – 40 g
- Cake flour – 125 g
- Rapeseed oil – 2 tablespoons
- Cherry tomatoes – 12 pieces
- Salt – 1 pinch
- Chives – 24 g
- Hokkaido pumpkin – 1 piece
- All-purpose flour – 125 g
- Emmental cheese – 20 g
Preparation
Filling and Pasta Dough:
- Cut the ripe pumpkin into quarters and scoop out the seeds. Line a baking sheet with aluminum foil and place the pumpkin pieces on it. Season with salt, pepper, and drizzle with vegetable oil. Bake for 35-40 minutes in a preheated oven at 180°C (356°F).
- In a large bowl, mix the cake flour and all-purpose flour. Add a tablespoon of vegetable oil and 2 eggs. Mix well until the ingredients combine. Transfer the dough to a work surface and knead it by hand. If the dough doesn’t come together, add warm water as needed. Wrap the well-kneaded dough in plastic wrap and refrigerate for about 30 minutes.
- In a heated pot, melt a piece of butter and briefly sauté the finely chopped onion. Use a spoon to scoop out the pumpkin flesh and add it to the sautéed onion. Simmer over low heat for about 5 minutes until the water evaporates. Season to taste.
Tortellini:
- Roll out the dough on a floured surface and cut out circles (approximately 6 cm in diameter). Brush the edge of each circle with beaten egg. Place a small teaspoon of pumpkin filling in the center, then fold it in half and seal the edges with your fingers to form tortellini. Cook the prepared dumplings in salted boiling water for about 3-4 minutes until they float to the surface.
Butter Sauce:
- Finely chop most of the chives, reserving some for garnish. Cut the cherry tomatoes in half. Pour a little boiling water from the pasta pot into a heated skillet and add a piece of butter. Once the butter melts, transfer the cooked tortellini directly from the boiling water to the skillet. Season with pepper, add the finely chopped chives, and halved cherry tomatoes. Mix everything well.
Serving: Serve the tortellini with cherry tomatoes and butter sauce on a deep plate. Sprinkle with larger pieces of chives and grated Emmental cheese.
