Description
This Red Kuri Squash and Goat’s Cheese Manti recipe offers a delightful twist on traditional dumplings by combining the sweet, nutty flavor of roasted red kuri squash with creamy goat’s cheese. Encased in a tender homemade dough, these bite-sized manti are boiled to perfection and then lightly sautéed for a golden finish. Garnished with fresh herbs, this dish is perfect as an elegant appetizer or a comforting main course, delivering a harmonious blend of textures and flavors in every bite.
Ingredients
Scale
Squash and Filling
- 1 medium red kuri squash, peeled and diced
- 200g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced red kuri squash with olive oil, salt, black pepper, and ground cumin until evenly coated. Spread the seasoned squash pieces in a single layer on a baking sheet to ensure even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the squash for 25 to 30 minutes, or until the pieces are tender and slightly caramelized. Remove from the oven and allow to cool slightly before proceeding.
- Make Dough: In a large bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center and add the egg and water. Mix gradually to form a dough. Knead the dough on a floured surface for 5 to 7 minutes until it becomes smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. Working with one portion at a time, roll it out on a floured surface until it is about 1/8 inch thick, ensuring it is evenly rolled for consistent cooking.
- Cut Circles: Using a 3-inch cutter or a glass, cut circles out of the rolled dough. Gather scraps, re-roll, and cut more circles until all dough is used.
- Prepare Filling: In a bowl, mix the roasted red kuri squash with the crumbled goat’s cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Fill Manti: Place about a teaspoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then firmly pinch the edges to seal the manti tightly, preventing the filling from escaping during cooking.
- Cook Manti: Bring a large pot of water to a boil. Carefully drop the manti into the boiling water in batches to avoid overcrowding. Cook for 5 to 7 minutes, or until the manti float to the surface, indicating they are done.
- Sauté: In a skillet, melt the butter over medium heat. Add the cooked manti and sauté them for 2 to 3 minutes on each side until they develop a lovely golden-brown crust, enhancing the flavor and texture.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives and serve warm for the best taste experience.
Notes
- The dough can be made ahead and refrigerated, tightly wrapped in plastic wrap for up to 24 hours.
- If the dough is too dry, add water a tablespoon at a time until it comes together smoothly.
- Ensure manti edges are sealed well to prevent filling leakage during boiling.
- You can substitute goat’s cheese with feta or ricotta for a different flavor profile.
- Serve with a dollop of yogurt or a side of tomato sauce for added richness if desired.
