John Myers
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Dumplings Filled with Gorgonzola Pumpkin
The perfect dumplings filled with gorgonzola pumpkin recipe with a picture and simple step-by-step instructions.
- 600 g Gorgonzola pumpkin already cooked e.g. rest
- 0,5 role Goat cheese
- 0,25 piece Camenbert with pepper
- 1 piece Tomato paprika hot or Chily or Piri Piri
- 1 packet Pasta dough, done
- Cream
- Milk
- Salt
- Lemon pepper
- Colorful pepper
Prepare the mass
- Mash the Gorgonzola squash, goat cheese, and camenbert (as for mashed potatoes). Then put the chopped tomato peppers in a bowl and add the spices and liquids.
Fill the dough with the mixture
- Put on the pot with water and then salt very well. Unpack and roll out the dough. Then cut into small squares. Put some mixture in the middle and grab it. Either as tortellini, ravioli, etc. Since the mass is quite moist, it is advisable to form ravioli or triangles, as this is where the mass is the least squat.
Ferment
- Now put the dumplings in the gently bubbling water and wait until they float on top. Then carefully remove it with the sieve ladle. Sprinkle with brown butter and grated goat’s hard cheese or Parmesan.
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