Description
This Red Kuri Squash and Goat’s Cheese Manti recipe combines tender roasted squash with creamy goat cheese wrapped in homemade dough, boiled and then sautéed to golden perfection. These delightful dumplings are garnished with fresh herbs, making them a unique and flavorful dish perfect for a hearty appetizer or main course.
Ingredients
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
- 1 tablespoon butter (for frying)
For Garnish
- 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. Spread the mixture evenly on a baking sheet.
- Roast the Squash: Bake the seasoned squash in the oven for 25-30 minutes until tender and caramelized. Once done, allow it to cool slightly before combining with the cheese.
- 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 together to form a dough, then knead for 5-7 minutes until the dough is smooth and elastic.
- Roll Out the Dough: Divide the dough into four equal portions. On a floured surface, roll out each portion to about 1/8 inch thickness.
- Cut Dough Circles: Using a 3-inch cutter or glass, cut rounds from the rolled dough.
- Prepare the Filling: In a bowl, combine the roasted red kuri squash with crumbled goat’s cheese. Adjust seasoning if necessary.
- Fill the Manti: Place about a teaspoon of the filling onto the center of each dough round. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal.
- 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.
- Sauté the Manti: In a skillet, melt the butter over medium heat. Add the cooked manti and sauté until they turn golden brown on each side, approximately 2-3 minutes per side.
- Garnish and Serve: Transfer the sautéed manti to a serving plate, garnish with freshly chopped parsley or chives, and serve warm for the best flavor experience.
Notes
- Make sure the dough is kneaded well to get a smooth and elastic texture for easy rolling and shaping.
- Adjust the water quantity in the dough as needed to achieve the right consistency—not too sticky or too dry.
- Boiling the manti until they float ensures they are fully cooked inside before sautéing.
- Feel free to substitute herbs in the garnish to your preference, such as dill or cilantro for variation.
- This recipe yields 24 servings, making it ideal for gatherings or meal prep.
