Pierogi

Shrimp And Ricotta Ravioli With Pangrattato

Shrimp And Ricotta Ravioli With Pangrattato

>
>

Preparing  your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki,  it will be wise to invest a few dollars in a  ravioli mold/press/cutter,  which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Ravioli  on  ChefsOpinion
>
Click here for more  Pierogi/Vareniki  on  ChefsOpinion
>
>
Pasta Dough :
>
Ingredients :
2 1cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste
>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
>
Filling :
>
Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
>
Method :
Coarsely chop the shrimp, add all other ingredients, mix well
>
Shrimp Butter :
>
Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
>
Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
>
>
>

Shrimp And Ricotta Ravioli With Pangrattato


>

Shrimp And Ricotta Ravioli With Pangrattato


>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette


>
>
Pierogi  or  Vareniki   are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
>
Bon Appétit !   Life is Good !
<
<
Click here for more info on  Pierogi,  Vareniki  and  Pelmeni
>
Click here for a link to the above pictured   Pierogi  on  ChefsOpinion
>
Click here for  Beurre Noisette
>
>
P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth,  then  saute the veggies and the pierogies.
>
>

Ingredients :

>

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp.
>
>
9
>
8
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Chicken & Scallion Dumplings “Foo Yong”

>
>
Ravioli,  Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be  the best way to make a meal out of them ?  I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness 🙂
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
>
Bon Appetit !   Life is Good !
>
>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
Preparation :
>
>

saute onions in garlic oil until translucent

saute onions in garlic oil until translucent

>

add garlic confit paste, saute until garlic is fragrant

add garlic confit paste, saute until garlic is fragrant

>

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

>

add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste

add freshly boiled, drained dumplings                       (if using leftovers, saute after onions before adding the garlic paste)

>

saute one minute until eggs are set

saute one minute until eggs are set

>

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
>
>
>

” Pepper Jack Stuffed Pierogies, Chicharrones, Corn, Radish & Peas “

.
.
Last nights dinner took me to the polish corner of my kitchen,
where I found a modern version of a dish steeped highly in tradition   🙂

Pierogi
.

>


.

Ingredients :

Vegetables and Garnish :

  • kernel corn, blanched
  • green peas, frozen
  • sliced radish
  • sliced chives
  • diced onions
  • chicharrones (fried pork rind)
  • garlic paste to taste
  • salt & pepper to taste
  • butter to saute

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.Saute pierogi in butter until starting to brown, add onions, and garlic, saute until
translucent, add corn, peas, radish and salt and pepper to taste.
To serve, plate pierogies, spoon vegetables on top and sprinkle with chicharrones and chives.

Bon Appetit !   Life is Good !

.
.