Homemade Pumpkin Maultaschen with Melty Cheese and Golden Onions

How to make pumpkin Maultaschen

1. Roast the squash: Heat the oven to 400°F (200°C conventional) or 355°F (180°C fan). Cut the squash into roughly 3/4-inch (2 cm) cubes, toss with 10 g olive oil and spread on the baking sheet. Roast for about 30–40 minutes until tender, with dry, lightly browned edges. Use all the squash in the filling.
2. Knead the dough: Meanwhile, combine the 300 g flour, eggs, 5 g olive oil and 2 g salt into a firm dough. Knead for 8–10 minutes until smooth and elastic. Only if crumbly and unable to come together, add water a teaspoon at a time. Cover and rest at room temperature for at least 30 minutes. Do not taste raw dough.
3. Cook the filling onion: Finely dice 100 g onion and mince the garlic. Heat 5 g olive oil and cook the onion over medium heat for about 5 minutes until translucent, then add the garlic for another 30 seconds. Finely chop the parsley and divide into 8 g and 4 g.
4. Bind and season the filling: Mash the cooked squash finely with a fork. If visibly wet, stir briefly in a dry skillet to evaporate excess moisture. Mix in the onion and garlic, grated cheese, breadcrumbs, 8 g parsley, nutmeg and 0.3 g black pepper. Let stand for about 10 minutes so the crumbs absorb moisture. Start with 1 g salt, then taste a small spoonful before adding more because the cheese already supplies salt. The filling should be savory and hold a mound. Let cool completely.
5. Make the buttered onions: Thinly slice the remaining 250 g onions. Melt the butter in the large skillet. Cook the onions gently over low to medium heat for 20–25 minutes, stirring often, until golden brown. Do not scorch them. Season with a small pinch of salt and the remaining 0.2 g black pepper. If needed, add 1–2 tablespoons water to loosen the browned juices. Keep warm.
6. Roll the pasta: Divide the dough in half. Roll each half on a little of the extra flour into a sheet about 48 x 24 cm (19 x 9 1/2 inches), approximately 1–1.5 mm thick, keeping the thickness even. Cover the unused half. Place each sheet with its long edges running horizontally and imagine three lengthwise bands, each about 8 cm wide.
7. Fold twelve Maultaschen: Divide all the filling into 12 equal portions. On the middle lengthwise band of each sheet, place six compact mounds with their centers approximately 4, 12, 20, 28, 36 and 44 cm along the sheet. Leave clear dough between the mounds and at the ends. Lightly dampen those clear areas and the overlap with water. Fold the front third over the filling, then fold the back third over it. Gently press out trapped air. Press the ends and spaces between mounds firmly with the narrow side of a wooden-spoon handle, without tearing the dough. Cut through the middle of each pressed gap to make six closed parcels per sheet. Firmly pinch all cut edges again.
8. Poach gently: Bring 3 liters water and 15 g salt to a boil in a wide pot, then reduce the heat. Poach the Maultaschen in two batches for about 15–18 minutes each in barely simmering water, without a rolling boil. Cut one open to check: the pasta should be tender with no raw, floury center, including the folded edges. Cook a few minutes longer if needed. Lift out with a slotted spoon and drain well.
9. Serve: Taste the buttered onions again and adjust salt and pepper sparingly if needed. Divide the Maultaschen between four warm plates. Spoon all the onions and butter over them, scatter with the remaining 4 g parsley and serve three large parcels per person.