for 4 people

Mushrooms

1	onion
1	garlic clove
150 g	shiitake mushrooms
1 tbsp	olive oil
150 g	baby spinach
2 pinch	nutmeg
¾ tsp	salt

Squash

800 g	squash (e.g. Hokkaido)
	salted water, boiling

Shape

2	rolls of pasta dough

Serve

100 g	mascarpone
¼ tsp	salt
1 tbsp	pumpkin seed oil
1 tbsp	pumpkin seeds

How it's done

Mushrooms

Peel and finely chop the onion and garlic. Finely chop the mushrooms. Heat the oil in a non-stick frying pan. Sauté the mushrooms, onion and garlic in the pan for approx. 10 mins. Add the spinach, cook for approx. 3 mins., season. Remove, allow to cool slightly.

Squash

Remove the seeds from the squash, cut into approx. 2 cm cubes. Cook the squash in boiling salted water for approx. 5 mins. until soft. Remove the squash with a slotted spoon, drain well, place in a measuring cup, puree.

Mix approx. 150 g of the squash puree with the mushrooms. Place the remainder of the squash puree in a bowl, keep warm, set aside the salted water.

Shape

Roll out the dough, spread the filling over the dough, leaving a border of approx. 1 cm. along the long edges. Brush the edges of the dough with a little water.

Fold the lower third of the dough over the filling, fold the upper third over the top.

Press down on the dough using the handle of a wooden spoon, creating rectangles approx. 4 cm wide. Separate the dumplings using a sharp knife, press the edges down firmly.

Maultaschen dumplings

Bring the reserved salted water to the boil once more. Reduce the heat. Cook the dumplings in batches in simmering water for approx. 5 mins. Remove with a slotted spoon, drain.

Serve

Mix the mascarpone with the warm squash puree, season with salt. Plate up the squash with the dumplings. Drizzle with the pumpkin seed oil, sprinkle with the pumpkin seeds.

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