Pasta Balls with Pumpkin Cream

Ingredients

• 150 g toast bread (without crust)
• 100 ml warm milk
• 2 Eggs
• Salt
• pepper (ground)
• 1 tsp nutmeg powder
• 300 g ricotta
• 2 tbsp semolina flour
• 400 g Hokkaido pumpkin (seeded)
• 1 Carrot
• 1 onion
• 2 tbsp butter
• 100 ml meat broth
• 1 tbsp Crème fraîche
• 1 tbsp Lemon Juice
• 1 tsp Cayenne pepper
• 2 tsp balsamic vinegar
• dill sprigs (for garnish)

Instructions

1. 1.

   Cut the bread into small cubes, pour warm milk over them and let soak. Beat the eggs with a teaspoon of salt, pepper, and nutmeg. Sift the ricotta and mix smoothly with the eggs. Add the semolina flour. Fold in the white bread and knead everything thoroughly. Let the dough rest for about 30 minutes.

2. 2.

   Meanwhile cut the pumpkin flesh into small pieces, peel and dice the carrot, and finely chop the onion. Heat butter, sauté the vegetables, then add broth. Season with salt and pepper, cover, and simmer for about 25 minutes until the pumpkin is tender. Puree very finely and season well with the remaining ingredients.

3. 3.

   Bring a pot of salted water to a boil. Mix the dough again thoroughly and taste. Shape pasta balls with two wet tablespoons and drop them into the boiling, not yet boiling water. Cook on low heat for about 12 minutes. Use a skimmer to lift them from the broth and serve with pumpkin puree on plates, garnished with dill.