Description

This Red Kuri Squash and Goat’s Cheese Manti recipe features tender roasted red kuri squash combined with creamy goat’s cheese, encased in homemade dough. After boiling, the dumplings are sautéed to a golden perfection, offering a delightful texture contrast. Garnished with fresh herbs, this dish makes a delicious and impressive appetizer or main course, perfect for fall and winter meals.

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

For Cooking and Garnish

1 tablespoon butter (for frying)
Fresh herbs (parsley or chives), for garnish

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Instructions

Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced red kuri squash with olive oil, salt, pepper, and ground cumin to ensure even coating. Spread the mixture evenly on a baking sheet.
Roast the Squash: Bake the squash for 25-30 minutes until tender and caramelized. Remove from oven and let cool slightly to prevent curdling the cheese filling.
Make the Dough: In a large bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center, then add the egg and water. Mix thoroughly to form a dough, and knead it for 5-7 minutes until smooth and elastic.
Roll the Dough: Divide the dough into four equal portions. On a floured surface, roll each portion out to about 1/8 inch thickness to create thin sheets for your dumplings.
Cut Dough Circles: Use a 3-inch cutter or glass to cut out rounds from the rolled dough, which will serve as the manti wrappers.
Prepare the Filling: In a bowl, combine the roasted squash with crumbled goat’s cheese. Taste and adjust seasoning with additional salt or pepper if needed.
Fill the Manti: Place a teaspoon of the squash and goat’s cheese filling onto the center of each dough round. Fold each round in half to form a half-moon shape and pinch the edges tightly to seal and prevent filling from escaping during cooking.
Cook the Manti: Bring a large pot of water to a boil. Cook the manti in batches for 5-7 minutes, or until they float to the surface, indicating they are done.
Sauté the Manti: Heat butter in a skillet over medium heat. Add the cooked manti and sauté them until golden brown, about 2-3 minutes on each side to develop a crispy, flavorful exterior.
Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with fresh parsley or chives and serve warm for the best flavor experience.

Notes

Ensure the squash is well-roasted for maximum sweetness and caramelization.
Adjust water quantity in the dough as needed to achieve a smooth and pliable texture.
You can substitute goat’s cheese with ricotta or feta if preferred.
Use fresh herbs like parsley or chives for garnish to add a burst of color and freshness.
Leftover manti can be refrigerated for up to 2 days or frozen uncooked for later use.